Friday, October 31, 2014


October is over and we have been through many pumpkin recipes. Be it in jam or in cakes, pumpkin is a great thing to enjoy. And for the pièce de résistance and the end of October - pumpkin spice latte ice cream. Very creamy and rich, it pairs perfectly with coffee. It does require a cooked custard base, but it is completely worth it once you taste it. The combination of cream, smooth pumpkin puree and warm spices is simply divine in the form of an ice cream scoop.

200 ml double cream
400 ml whole milk
3 egg yolks
120 grams sugar
200 grams pumpkin puree
1 tablespoon espresso powder
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Combine the double cream and the whole milk in a large heavy-bottomed sauce pan. Put the pan over medium high heat and let the mixture heat up until it comes to a simmer. While it's heating up, put the egg yolks and the sugar in a large bowl and beat with an electric mixer on high for about 2-3 minutes, until the mixture is lighter in colour. Add the espresso powder, pumpkin puree and the spices and blend for about 30 seconds. Slowly drizzle in about a ladle at a time of the hot mixture into the egg yolks, beating with an electric mixer on low the entire time, so you can temper the eggs.
When everything is blended, turn the mixer on highest setting you have and blend for 30 seconds more, then pour the custard back into the sauce pan. Continue cooking it over medium heat, stirring constantly, until it has thickened and coats the back of a wooden spoon (about 10 minutes). Strain the custard through a mash sieve into a mixing bowl, cover it with plastic wrap and let it cool down to room temperature. Transfer it to the fridge for about 3 hours. When the custard is properly chilled, freeze it in your ice cream maker, according to manufacturer’s instructions. Put the soft ice cream in the freezer for at least 4 hours and serve.


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