2 July 2015

Pumpkin & Maple Ice-cream...

 Are you a PUMPKIN lover?
Then this ice-cream is just for YOU!
Because it is PUMPKIN ice-cream!
I kid you not.  
I found a 1980's cook book (Australian Women's Weekly Delicious Desserts) with this recipe in it. 
 And initially thought - really???
But then curiosity ruled and I just had to make it.
Perhaps because the second flavour in this ice-cream was maple may have helped with that decision.
It's a simple recipe to make.
Egg yolks, sugar, thickened cream, pumpkin, maple syrup and nutmeg
 Whip the egg yolks and sugar until super pale, thick and fluffy...
Add the maple syrup, nutmeg and cold mashed pumpkin. 
 Mix, then beat in the thick cream.
 Pour into a container, and freeze overnight.
 The next day, remove ice-cream from the freezer and let sit for a while to soften. 
Then rough it with a fork.
 Put it back in the electric mixer bowl and on a slow speed, beat until creamy.
 Refreeze.  
To serve:
Remove icecream from freezer.
Let sit for a while to soften a little.
Use an ice-cream scoop dipped in hot water to make balls. 
 Pour over lashings (because drizzle is just not my thing!)
of quality maple syrup.
 Serve with peaches or mangos if desired.
 These violets are from Mia Bella Gardens...
 Such a cute wee old fashioned flower, don't you think?
 And a perfect accent colour to the pumpkin coloured ice-cream!
Pop over here for the recipe:

The verdict from the taste testers was:
3 = YUM (pumpkin lovers)
2 = NOT (non pumpkin lovers)

It is a very rich ice-cream,
  so one scoop with fruit and lashings of maple syrup is suggested...
and
with the left over egg whites you could:
 Make meringue kisses...
Here's how:


ENJOY  :)