John Myers
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Pumpkin Cream Ice Cream with Pumpkin Seed Crumble and Physalis
The perfect pumpkin cream ice cream with pumpkin seed crumble and physalis recipe with a picture and simple step-by-step instructions.
Pumpkin cream ice cream
- 750 g Hokkaido pumpkin meat
- 3 tsp Liquid butter
- 3 Pc. Oranges
- 250 ml Whole milk
- 65 g Creme fraiche Cheese
- 4 tsp Powdered sugar
- 300 ml Cream
Pumpkin ragout
- 350 g Hokkaido pumpkin meat
- 3 tbsp Apricot jam
- 3 Pc. Oranges
- 3 Msp Cinnamon powder
- Powdered sugar
Baked physalis
- 20 Pc. Physalis
- 65 g Marzipan raw mass
- 75 ml Cream
- 50 ml Almond liqueur
- 1,5 Pc. Oranges
- 1 packet Puff pastry
- 3 tsp Powdered sugar
Pumpkin seed crumble
- 375 g Pumpernickel
- 5 tbsp Pumpkin seeds without shell
- 5 tbsp Sugar brown
- 1,5 Pc. Limes
- Black pepper from the mill
Pumpkin cream ice cream
- For the pumpkin cream ice cream, cut the pumpkin flesh into cubes with an edge length of 2 cm. Place a DIN A3 piece of aluminum foil on a worktop. Place some butter and the pumpkin pieces on top, beat together and then fold up. Place this packet on a baking rack and simmer the pumpkin on the middle rack in the oven preheated to 160 ° C (convection) for approx. 40 minutes. Let the pumpkin cool down. Finely grate the orange peel. Peel and fillet the orange. Place the braised pumpkin pieces with the braised juice in a small baking dish lined with cling film. Pour the orange fillets and the orange zest on top, mix everything well. Freeze well in the freezer for 4-6 hours. Cut up the frozen pumpkin orange mixture just before serving and place in a tall blender jar. Add milk, crème fraîche and powdered sugar and mix everything with the hand blender. While mixing, work in enough cream to make a nice, creamy ice cream.
Pumpkin ragout
- For the hot pumpkin ragout, cut the pumpkin meat into cubes with an edge length of ½ cm. Put the apricot jam and the freshly squeezed juice of the orange in a small saucepan and bring to the boil, stirring constantly. Add the pumpkin cubes, stir once, then close the pot with a lid and remove from the heat. Put the open saucepan on the stove, add 2-4 tablespoons of water and heat the pumpkin cubes. If necessary, season with the cinnamon powder and some powdered sugar.
Baked physalis
- Pluck the physalis fruits from the leaves and cut into quarters with a knife. Mix the marzipan mixture with the cream and almond liqueur as well as the freshly grated orange peel and the freshly squeezed orange juice in a small bowl. If necessary, heat briefly so that the marzipan dissolves. Add the physalis and stir. Spread out the puff pastry, cut into small squares. Place 1 physalis with a little marzipan glaze in the middle of each dough square. Pull up the free edges of the dough and form a bag. Bake in the oven shortly before serving according to the package insert.
Pumpkin seed crumble
- Chop the pumpernickel and pumpkin seeds very finely. Sprinkle both with brown sugar in a medium-sized pan and slowly caramelize at ½ speed until the crumbles are nice and crispy. Season to taste with a little lime zest and some black pepper, place on a plate and let cool down
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