This amazing ice cream combines pumpkin puree with store-bought vanilla ice cream to create a gorgeous, easy to make and serve beauty for Thanksgiving.
And beats making a custard base and churning ice cream and blah di blah di blah
Here’s how. You’ll need 1 cup Pumpkin puree Juice (about 1 cup ) and some zest (2 teaspoons) of 3 tangelos 1/3 cup light brown sugar Spices – I used cinnamon and cardamom 1 – 2 litres good quality vanilla ice cream
Step 1 – Prepare your pumpkin puree base
I used homemade roasted pumpkin. Because tangelos are in season, and I’ve longed for some tangelo icecream, I made a syrup of the juice and brown sugar, cooked and then added the pumpkin puree.
To flavour, I added a pinch of cinnamon powder and a good sprinkle of green cardamom powder.
I let this simmer for about 7 minutes, stirring. The mixture had thickened and darkened when I took it off the heat. I set it aside to cool.
Once cool, I pureed …
…and then stirred in some grated tangelo zest.
Step 2 – Fold your pumpkin puree mix into some vanilla ice cream
Let ice cream soften, about 10 minutes or more at room temperature. Then in a freezersafe bowl wide enough to take the mix, put in about half of the vanilla ice cream. Add some pumpkin puree and fold through to combine. Repeat with the remaining ice cream and puree.
You can mix through the ice cream or make swirls – the choice is yours. I mixed mine through.
Cover the top of the surface with clingfilm to avoid freezer burn. Freeze.
Step 3: Ta da. Done
I’m thinking of making a pumpkin ice cream pie, from Food52.com, if I can find the ginger cookies I like. Otherwise, it’ll be ice cream and cake.
We shall see.