Fresh Pumpkin Ice Cream
So the holidays are upon us and I was thinking what could I do with a pumpkin. Well, my family likes ice cream so here we go. I just wasn’t sure how I could us fresh pumpkin. So I found a great recipe online from Eating Richly. This recipe is great and I didn’t have to use egg yolks. So here is what I did.
1/3 cup milk (I used 2%)
1/2 cup sugar
1/2 tsp ginger powder
1/2 tsp ground cinnamon
1/4 tsp kosher salt (I used sea salt)
1/2 tsp nutmeg
2 cups heavy whipping cream (I used organic)
1/2 tsp vanilla extract
Pureed flesh of pie pumpkin (a little over 1 cup – I used organic)
Preheat the even to 375. Place pumpkin in roasting pan and put in the oven. Based on the size of the pumpkin, this can take 20 to 45 minutes. It took my pumpkin about 40 minutes to soften up enough to use.
Take the roasted pumpkin and cut in half and scoop out the seeds and center parts. Now scrape all the pumpkin goodness into a bowl. Puree the pumpkin into a silky smooth texture (mine is a little lumpy – I like the texture that way). Set aside
The finished product is very rich and creamy. The pumpkin flavor was very strong. If you like pumpkin pie you will love this. I found out my wife does not like pumpkin, so she tasted a bit and thought it was okay for ice cream, but not something she would eat on a regular bases. My boys – its sweet, its frozen, its great! They ate it and asked for more!
Don’t think I will be making this one for the wife again. Note: If your wife likes chocolate, stick with that.
Now it’s your turn to make some pumpkin ice cream, be creative and add some extra goodness to it. Until then, stay hungry my friends.