Posted on 10/05/2019 5:48:56 AM PDT by Diana in Wisconsin
PUMPKIN ICE CREAM / CHESTNUT HONEY / PUMPKIN SEED BRITTLE GARNISH
BASE Peeled 600g pumpkin in 2cm cubes (roughly 1kg whole pumpkin) 50g butter 1/4 tsp salt 1 tsp grated nutmeg 25g sugar 2 tbsp creme fraiche
Custard 600g double cream 150g milk 150g chestnut honey 6 egg yolks
BRITTLE 25g golden syrup 75g demerara sugar 25g milk 75g unsalted butter 25g pumpkin seeds, ground finely (prepare a little extra to garnish the dessert) 30g pumpkin seeds, roughly chopped
DAY BEFORE simmer soft 10 min pumpkin cubes covered w cold water. Drain. Add single layer to Warmed butter on very low heat; mash roughly to thick puree. Add salt and nutmeg. Cook/stir/dty on low 20-30 min so moisture doesnt dilute ice-cream.
CUSTARD BTB milk and double cream on med. Turn off heat. Elec/mixer/whisk 5 min eggs, honey and vanilla paste til thick, pale and creamy. W/ whisk running slowly pour in hot milk/cream. Pour back into pan, warm on very low heat. Gently whisk by hand as it thickens; stop at 80°C or eggs might curdle. Set aside.
FINAL When pumpkin base is ready, press thru fine sieve to insure ice-cream is super smooth. Stir sugar and creme fraiche; slowly pour custard over; gently whisk; cool. Fridge overnight/saran on custard to prevent skin.
Day of serving: Churn ice-cream. Fridge 20 min before eating; scoop, or slice w/ hot knife.
SERVE garnished w/ shard of brittle.....and ground pumpkin seeds roasted in nut oil.
BRITTLE BTB gently golden syrup and demerara sugar til bubbly. Add milk; stir rapidly. Offheat, add/melt butter; stir in ground/chp pumpkin seeds. Spread into two parchmented sheetpans. Cook golden 8-10 min; cool.
Another fantastic array of recipes! I’m hoping to tackle the first of the pumpkins this weekend, now that the Apple Butter is finished.
And I loves me some roasted Punkin’ Seeds! :)
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