Pumpkin - high in fibre, low in calories and incredibly versatile. Packed full of disease-fighting nutrients, potassium, Vitamin A and carotenoids, it also makes for a delicious ingredient for ice cream! I thought I'd share one of my favourite ice cream recipes adapted from Williams-Sonoma Collection Series,Ice Cream.
- 1 cup fresh pumpkin puree, cooled
- 2 teaspoon vanilla extract
- 2 cups cream
- 1/3 cup dark brown sugar or coconut sugar
- 5 egg yolks (preferably free range)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Pinch of nutmeg
1. Using a medium-sized pot, gently heat together 1 1/2 cups of cream and 2 tablespoons brown sugar until small bubbles begin to form around the outer edge of the pot. Stir regularly but do not boil. Remove from heat once sugar has dissolved.
2. In a large bowl, combine the egg yolks, cinnamon, ginger, nutmeg, salt with the remaining cream and the remaining brown sugar. Mix well.
3. Whisk the cream mixture into the puree 1/2 a cup at a time until fully incorporated. After whisking, cook under medium heat at a low simmer until it reaches a thick custard-like constancy.
4. Let cool and chill thoroughly in the fridge overnight, then churn the mixture in your ice cream maker according to the manufacturer’s instructions.*Recipe calls for an ice cream machine but if you don't have on, here is how to make ice cream at home without one.