Taking advantage of the spirit of Pumpkin Pie, I decided to transform it into ice cream. After all, ice cream is a reason to live.
The dough is practically the pie filling, but chilled. Of course, there are some differences here and there, but the flavor is very similar. I use the same spices and the base is pumpkin puree. So, it is to be expected that they are related.
What changes a little is the texture, precisely due to the puree. It adds a weight/density to the ice cream. Therefore, it is not as level as normal ice cream. Especially since we don’t use ice cream, so there’s no extra air added.
It’s very creamy and dense. Plus, of course, loaded with pumpkin and spice flavor. You need to like this combination.
Roasted Pumpkin Ice Cream: Pumpkin Spice Ice Cream
Makes: 1 L
- 400 g Kabocha pumpkin puree
- 275 g condensed milk
- 1,5 g (½ teaspoon) cinnamon powder
- 1 g (½ teaspoon) ginger powder
- 1,5 g (¼ teaspoon) refined salt
- 0,5 g (⅛ teaspoon) clove powder
- 0,5 g (⅛ teaspoon) nutmeg (freshly grated)
- 5 mL (1 teaspoons) vanilla extract (optional, or 1-2mL essence)
- 200 g fresh/pasteurized cream (have +35% fat | used: 45% fat; ice cream)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a large pan/frying pan, cook the pumpkin puree over low heat, stirring constantly, for about 20-25 minutes, to remove moisture. The puree should reduce to 300g. Wait for it to cool down before continuing.
- Beat the cream until whipped cream, set aside.
- In a bowl mix concentrated puree, condensed milk, salt and spices. Mix well. The spices should be added little by little, especially the cloves.
- Add the whipped cream and mix well. Taste again and adjust the spices if necessary.
- Transfer to a container with a lid and place in the freezer for at least 6 hours.