Have you ever tried pumpkin ice cream? It’s a perfect flavor for autumn and winter! The pumpkin, with its sweet and rich taste, combines with mascarpone to create a true delicacy. Pumpkin ice cream pairs well with amaretti and honey.
If you like ice cream, don’t miss the other recipes, you can try the recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 261.45 (Kcal)
- Carbohydrates 30.67 (g) of which sugars 27.54 (g)
- Proteins 3.29 (g)
- Fat 15.43 (g) of which saturated 5.41 (g)of which unsaturated 0.89 (g)
- Fibers 0.58 (g)
- Sodium 74.11 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people:
- 1 3/4 cups whole milk (fresh)
- 1/2 cup fresh liquid cream
- 1/2 cup sugar
- 2 tbsp sugar (dextrose)
- 1/2 cup mascarpone
- 3/4 cup mantovana pumpkin (pureed or baked)
- to taste salt
- 1 tsp carob flour (optional)
Tools:
- 1 Ice Cream Maker
- 1 Blender / Mixer
- 1 Pot (3-liter capacity)
Preparation
To get the best out of the ice cream, there are some important steps, this way you will have a healthy and tasty product.
First, cook the pumpkin, you can either bake it in the oven or cook it in a pot.
Blend the mixture by adding as little water as possible (if you cooked it in a pot, just drain it) until you get a dense and thick cream.
In a pot, put all the milk, sugars, cream, and mascarpone and bring to 176°F for at least a couple of minutes. This step is important for pasteurizing the ingredients.
I use a kitchen robot for this step (Cook Expert Magimix, Thermomix, Companion). If you don’t have a robot, you can do it in a pot with a kitchen thermometer.
Tip: If you don’t have a thermometer, you’ll know the mixture is pasteurized when dipping a spoon into the liquid coats the spoon. Draw a line on the back of the spoon with your finger; if the two sides of the mixture don’t run back together, you’ve reached 176°F.
After pasteurization, if the mascarpone hasn’t melted, blend quickly and add the already pureed pumpkin.
Tip: blend the pumpkin separately, sugar will incorporate air when whipped.
If you’re not in a hurry, let the mixture “mature” in the refrigerator for 12 hours. Maturation helps the flavors of the ingredients to blend and speeds up ice cream formation.
After 12 hours, put the pumpkin ice cream in the ice cream maker and start it. If the ice cream maker is not refrigerated, put the bowl in the refrigerator.
The time varies depending on the power of the ice cream maker, with the Magimix Gelato Expert I use the Italian ice cream function for about 20/25 minutes.
The machine stops automatically once the temperature is reached and keeps the ice cream ready to serve for up to 2 hours.
The ice cream is served at a temperature of 10°F, so I recommend making it and serving it directly from the ice cream maker.
The ice cream keeps in the freezer in an airtight container for 2-3 weeks. Remember to take it out of the freezer 5 minutes before serving to soften it.
Your pumpkin ice cream is ready, now all that’s left is to bring it to the table!
Plating Tips:
Use a spoon to create scoops or quenelles. Since the ice cream tends to melt, I put a base of crushed cookies.
Finish the dish with a saffron wafer, cat’s tongues, corals, thin cookies, or the classic ice cream wafer.
Wine Pairing for Pumpkin Ice Cream:
This is a rich and full-bodied dessert due to the presence of cream and mascarpone, so I wouldn’t pair it with alcohol. If you really can’t do without it, serve with a Brut or a Dry Sparkling Wine to balance the sweetness of the dish.
