Had. To. Try. It. In time for Thanksgiving!
With only 80gm of sugar in the whole recipe, what’s not to like?
How does it taste? The flavour of this Ice Cream is a sweet, subtle pumpkin flavour, with a very creamy, dense texture.
Don’t try making this with canned butternut pumpkin – I know you wouldn’t – it must be fresh! Did you know that the orange flesh of butternut pumpkin is naturally sweet? So there’s no need to kill the flavour with excessive amounts of sugar.
If you’re worried any recipe for Pumpkin Ice Cream for Thanksgiving is full of ‘pumpkin spice’ because you are so over that flavour, relax! The only ingredients in this recipe are cream, milk, sugar, and pumpkin. If you want to add a touch of spice I suggest grating half a teaspoon of fresh nutmeg into the pumpkin puree mixture. Trust me, forget the cinnamon and just grate in the nutmeg, to taste.
You’ll need an electric ice-cream maker to make this. Mine is a clunky older style but works fine. Check the ice cream maker specification and quantities for yours against this recipe before starting as my recipe uses more cream than milk.
Let’s get started…
PUMPKIN ICE CREAM
Yields: approx. 3 cups
Serve with pumpkin pie, sweet potato pie, pudding, waffles, pancakes, or in ice cream cones.
1 1/2 cups cooked butternut pumpkin
1 cup (8 oz.) of thick pouring cream
½ cup (2.5 oz.) of cold full cream milk
Orange Americolor food colouring gel – I used ½ teaspoon, or personal preference
3 egg yolks (use the leftover egg whites to make meringue – they stay fresh for 2-3 days)
1/3 cup of superfine white sugar
1 level Tblspn light brown sugar
7 oz. thick pouring cream
How to make Pumpkin Ice Cream
Dice enough butternut pumpkin to fill 1 ½ cups, and steam in a medium saucepan until soft.
Take off the heat, and put aside to cool. When cool, transfer pumpkin into a small bowl and put into the fridge for 15-30 minutes until completely cold.
Take the pumpkin mixture out of the fridge and spoon it into a food processor. Pour in the cup of cream and half a cup of milk, and puree until there are no lumps in the mixture. Then add the orange food colour to the pumpkin puree, and pulse again until completely mixed through. Set aside.
In a large bowl, use an electric mixer to beat together the egg yolks and sugar until fluffy and thoroughly mixed.
Stir in the pumpkin puree and mix through thoroughly.
In another medium sized bowl, use an electric mixer to whip the remaining cream until stiff peaks form.
Fold the cream into the egg and pumpkin mixture, and whisk briefly until well combined.
Switch on your ice cream machine and pour in the mixture. Start churning the ice cream, to the manufacturer’s instructions.