Pumpkin Ice Cream
(without ice cream maker)
An ice cream shop in my area prepares it, I never tried, but gave me the inspiration, so why not to try it?!
I love pumpkin, I cook it in a thousand different ways, I also make jam with it, ice cream is just a variation.
Ingredients:
300 gr of fresh pumpkin
1/2 liter of organic soya milk
2 tablespoons of brown sugar or other sweetener
3 tablespoons of chopped almonds
2 tablespoons of cornstarch
2 tablespoons of dry Marsala wine
Method:
Cut the pumpkin into small pieces, pour the milk into a saucepan, add the pumpkin and cook until it becomes tender.
With an hand blender finely blend the mixture, add sugar, Marsala wine and almonds . Whisk again, almonds are used just for flavoring purposes.
Taste and adjust the flavor accordingly to your personal taste, if necessary.
Add the cornstarch to the milk-pumpkin mixture, mix it well with the whip, put the saucepan on the fire again and, stirring, cook until thickened, creating a beautiful cream.
Let the cream cool.
Whisk the cream with a hand blender and pour it into a shallow, wide bowl; the cream should be max 1 cm thick. Place in freezer to freeze.
To make the ice cream: remove the frozen cream from the freezer, remove it from the bowl and place it on a cutting board.
Cut it into small pieces, it’s not that hard, with the right knife it’s not difficult at all; in a food processor mince the cubes, to obtain a smoooth sorbet. With a spatula, stir the ice cream in order to mix it, fill the cups and serve. Garnish with chopped almonds.
Alternatively, you can put it in the freezer, covered with a cling film; when you wish to serve it, just put it in the microwave for a few seconds, or let it rest room temperature.
It’s tasty, obviously you must like the pumpkin. Its match with almonds is perfect
Chef: Felicia from VeganBlog
The idea of pumpkin ice cream is amazing