in Dessert Recipes

Pumpkin ice cream

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Ingredients for 8 servings:

  • 250 ml cream
  • 250 ml milk
  • 125 sugar, brown
  • 1 tsp cinnamon
  • ½ tsp ginger root, freshly grated
  • ¼ tsp nutmeg
  • 2 pinches of clove powder
  • 3 egg yolks
  • 400 g pumpkin flesh

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Dice the pumpkin, cook in a little water until soft, and then let cool. Puree the pumpkin flesh. Heat the cream, milk, sugar, and spices. Mix the egg yolk with a few tablespoons of the egg yolk, then add everything to the cream and milk mixture. Continue stirring over low heat until thickened. Finally, add the pumpkin puree, mix, and let cool. Transfer to an ice cream maker or freeze for 5 hours. If freezing, stir every hour with an immersion blender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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