Spiced pumpkin ice cream

November 2nd, 2010


I picked this out as a possible recipe for The Breakfast Club a while ago. As I would advise anyone cooking for an important dinner – make sure you’ve cooked the recipes before! I tried mine out on some friends after a leisurely Saturday afternoon lunch, which by the way, is such a good idea. We eschewed the somehwhat exorbitant prices you have to pay for a decent Sunday lunch in the capital and did it at my friend’s house. I made dessert and brought coffee, someone else made the mac and cheese (essential for a roast dinner) and someone else brought plenty of wine. We finished just in time to watch Strictly!

Anyway, the ice cream went down so well, that I knew I was onto a winner and it was hands down the most popular dish on Saturday when I served it at The Breakfast Club. Think pumpkin pie in ice cream form, with a luxuriously creamy texture. It’s so good, you need to make it. Soon.

The original recipe is from the beautiful Cannelle et Vanille, but my (slightly tweaked) version is below.

250g peeled and cubed pumpkin or butternut squash
450ml milk
100ml double cream
170g sugar
½ tsp ground cinnamon
¼ tsp nutmeg
½ tsp mixed spice
3 egg yolks (you could use the egg whites to make a batch of these)

  • Preheat the oven to 180C and roast the pumpkin cubes for 20-30 minutes or until soft.
  • Meanwhile, heat the milk, double cream, 85g sugar and the spices in saucepan until just boiling.
  • Whisk the egg yolks and remaining 85g sugar in a bowl then slowly whisk in the hot milk.
  • Return the mixture to the saucepan and cook over a low heat, stirring continuously, until the custard is thick enough to coat the back of a spoon.
  • Tip the pumpkin cubes into a food processor and blend until smooth. Add a little of the custard and blend to a smooth paste. Continue to blend in the custard, a little a time, until smooth.
  • Strain the custard through a sieve into a jug. Cover the surface with clingfilm (to stop it forming a skin) and leave in the fridge overnight.
  • Churn in an ice cream machine, then transfer to a tupperware and feeze.
Bookmark and Share

Tags: ,


2 Responses to “Spiced pumpkin ice cream”

  1. Kath says:

    I saw your comment about this on Rachel Eats and was intrigued. I haven’t heard of pumpkin ice cream before. I might have to make this to sate my curiosity.

  2. Rachel says:

    You must! It’s so good!

Leave a Reply