With this recipe you will enjoy the delicious ultimate essence of freshly roasted pumpkin and pumpkin pie flavor, in a bowl; of creamy ice cream, and enhanced by the addition of sweet coconut cream, pure vanilla extract and vanilla bean paste. You will also savor the distinct molasses flavor from golden-brown sugar.
Pumpkin season just doesn’t get any better than this!
Come; take a comfortable seat at our cozy table. Dinner is served!
Recipe makes 2-quarts plus 1 cup
STEPS 1 (roasting the pumpkin):
Preheat oven to 450 degrees
4 cups fresh pumpkin, peeled, cleaned, and cut into 1/2-inch to 3/4-inch cubes
1/2 teaspoon sea salt or gray salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/8 teaspoon cayenne
- On a large baking sheet, parchment lined, spread the pumpkin seasoned with all the ingredients, and place sheet in the center of oven.
- Immediately turn oven down to 400 degrees and bake 35-45 minutes, tossing once after 25 minutes of cooking. The pumpkin is done when it pierces easily with a fork. Do not overcook the pumpkin (you do not want mush) and do not let it brown; set aside to cool.
- When roasted pumpkin is cooled, transfer to a food processor and process until smooth; set aside.
STEPS 2 (making the custard):
8 extra-large egg yolks
1/4 cup golden-brown sugar
Note: Use empty can of coconut cream to measure heavy cream and milk (after blending milks, reserve 1 cup’s worth in the freezer, do not allow freezing).
1 (15-oz) can coconut cream, shake well
15 ounces heavy whipping cream, 1-hour room temperature
15 ounces non-fat milk, 1-hour room temperature
1/4 cup golden-brown sugar
Pinch of sea salt or gray salt
1 cup reserved chilled milk mixture
1 tablespoon good quality vanilla extract
1 teaspoon vanilla bean paste (optional)
- In a small bowl lightly beat the yolks with the sugar until sugar is well blended; set aside.
- In a 3-quart pot, on medium heat and using the small burner, add milks (save the 1 cup in the freezer) and sugar and salt, and heat to almost a boil. Remove from the burner, and very slowly pour about 1 cup of the hot milk into the egg yolks, all the while whisking constantly to avoid scrambling the eggs.
- Return the milks and egg mixture to the saucepan, and cook over medium-low heat, stirring constantly, with a spoon, until thickened and a streak is visible on the back of the spoon when swiped, about 10 minutes.
- Immediately take off the heat, add the very chilled milk from the freezer, the vanilla extract and vanilla bean paste, and mix well.
- Strain the custard into a medium stainless steel bowl, and set bowl over a large bowl filled with ice, and stir the custard mixture until it has cooled and chilled.
- Add the pureed pumpkin to the cooled custard and mix well.
- Transfer the pumpkin/custard mixture to your favorite ice cream machine and churn, following the manufacturer’s instructions.
- Transfer the ice cream, covered, to the freezer to setup for a good 1 hour before serving. Enjoy!
Cook with heart; eat with gusto. Buen Provecho!