Roast Pumpkin Ice Cream Recipe
Looking for a cool treat this Halloween? You need to try this roasted pumpkin ice cream!
Pumpkin ice cream is a fantastic dessert – especially this time of year! Not only does it show your customers how tasty seasonal produce can be, but it’s also a fantastic way to reduce your food waste this Halloween!
Give Joe’s recipe a go and let us know how wicked you think it is!
Roast Pumpkin Ice Cream Recipe
- 250g roasted pumpkin puree
- 250g mascarpone
- 75g honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- 2 cardamon seeds
- 150g Philadelphia cheese spread
- 100ml whole milk
- 1 tsp cornstarch
Method
- Roast twice the raw weight of pumpkin as you need for the recipe. Once soft, crush it very well and let it drain over a fine strainer or muslin so that it loses moisture and reserve. keep the water that is extracted as this can be made into a syrup for garnish.
- In a saucepan, heat the mascarpone, spices, sugar and honey. Remove it from the heat, strain this mixture to remove the cardamom seeds and add the cheese spread and stir the mixture until everything is integrated. Then return to the heat without stopping stirring.
- In a small bowl add the cornstarch and cold milk and stir until completely dissolved. Then, add this mixture to the saucepan and stir constantly until the mixture thickens slightly. Remove from the heat and add the pumpkin puree.
- We pour this preparation into a large, clean bowl. We let the mixture cool to room temperature. We cover it with plastic film and store it in the refrigerator overnight.
- Once churned on extraction you can add the candied pumpkin seeds and nuts!
Enjoy!
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