Pumpkin Ice Cream
Ingredients
- 400g (14.1 ounces) - Kent (Japanese) Pumpkin, Roasted & Mashed
- 1 tsp (2g) - Ground Cinnamon
- ½ tsp (0.8g) - Ground Ginger
- ¼ tsp (0.4g) - Ground All Spice
- ⅛ tsp (0.2g) - Ground Cloves
- ¼ tsp (0.4g) - Freshly Grated Nutmeg
- 1 Can (395g - 14 ounces) - Sweetened Condensed Milk
- 2 Cups (500ml) - Thickened Full Fat Cream (Heavy/Whipping Cream)
Method
- Preheat oven to 180°c - 350°f.
- To prepare the pumpkin, wrap it up tightly in aluminium foil, place it onto a baking tray & bake for 50 minutes or until extremely soft. Remove from the oven & allow to cool down to room temperature (about 1 hour) or you can place it in the fridge for 35 minutes.
- Once cool, scoop out the seeds & discard them, scoop out the pumpkin flesh & place into a bowl.
- Add in ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg & condensed milk. Mix together ensuring the ground spices are fully incorporated.
- In a separate bowl add in the cream & whisk until it forms stiff peaks, alternatively use a stand or hand mixer.
- Gently fold the whipped cream into the pumpkin spice mixture until just incorporated. Make sure it's completely combined before the next step.
- Pour the mixture into a large freezable container or cake pan and level out the surface using a spatula. Place over a sheet of parchment paper to prevent ice crystals from forming and freeze for a minimum of 6 hours before serving (24 hours for best results).
- Once set, scoop out using a hot ice cream scoop or hot spoon. Serve & dig in.
Calories 398kcalCarbohydrates 35gProtein 6gFat 28gSaturated Fat 17gPolyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 102mgSodium 89mgPotassium 409mgFiber 1gSugar 28gVitamin A 6367IUVitamin C 12mgCalcium 208mgIron 1mg