30 September 2014

Pumpkin Ice Cream

If you follow my blog probably you'll know I'm a super fan of this magic veggie.  Nowadays we can get pumpkin in almost all stores along the year,  but is specially in this season of the year that seems it is time to eat and make dishes with this fabulous vegetable. It is so versatile and gives an special texture to all the dishe, both savory or sweet, and the best for me its gorgeous color. 
So why not to try with an icecream? The method I used is really quick, just mix all the ingredients and place it in the freezer, I rather to mix it several times once I placed it in the freezer, but this is not really necessary. The fat of the heavy cream and the condensed milk helps to get a creamy and soft texture. 

For the puree you can use canned pumpkin but don't be lazy and make your own at home, the procedure is easy and you can not compare, check it out here how to make the puree.

Do you want to try this spiced pumpkin ice cream?

Pumpkin Ice Cream
serves 6:
400 g pumpkin puree
250 g condensed milk
250 ml heavy cream (min 35% fat)
1/2 teaspoon vanilla paste
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
a pinch of ground cloves

For the pumpking purée: you will need about 550 g of pumpkin to get 400 g of purée. Put the peeled and cubed pumpkin in a medium saucepan covered with unsalted water and heat it until the pumpkin is slightly soft. Remove the water and make the purée using a blender or a fork. Let it cool down and place it in the fridge.

In a large bowl combine the pumpkin puree with the condensed milk, the vanilla and add the ground spices. 

In a separate bowl whisk the heavy cream until it forms peaks. Fold this into the condensed milk and pumpkin mixture with an spatula. 
Pour the mixture into a freezer proof container and refrigerate it for 45 minutes, after this period remove from the freezer and mix it well with a fork. Repeat this process one more time. If you have an ice cream maker just follow the instructions of the manufacturer.  After 4 hours you can enjoy a creamy and tasty ice cream. 

Take out from the freezer some minutes before serving and allow it to defrost for a while, then you will make perfect scoops. 
Make sure that the pumpkin, the  condensed milk and the heavy cream are in the fridge before you use them and keep the container in the freezer at least 30 minutes before you start the recipe.

Do you like also pumkin? Check out this loaf, these cupcakes, this jam or my favorite one the pumkin cheesecake.

See you next week with a new recipe.

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