Pumpkin Gingerbread Ice Cream
The Fall season doesn't talk much about ice creams, but that one is a must try. You begin with a classic ice cream base, then you mix in some of your homemade gingerbread left on the countertop and flavored with roasted kury squash. Left it to mature overnight and churn it. Add more crumbled gingerbread, et voila! You'll end up with a naturally orange-red pigmented color, incredible texture and an incomparable Autumn's flavor. This unique creation can simply be scooped out and served with a dollop of whipped cream for your Halloween party or used as a base for a fantastic pumpkin-gingerbread-mandarin and chestnut vacherin style cake... Let's go and roast some pumpkin!
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What's Best Pumpkin for Ice Cream?
- Most pumpkins can be used to make ice cream and custards. However, some contain less water and are tastier than others. The red curry squash (Potimarron) pairs perfectly with this project. It is sweeter and richer than a standard pumpkin. The orange-yellow flesh is dense and velvety-smooth when cooked (less watery than regular pumpkins). The thin brick-red skin softens during cooking and adds a subtle, pleasant depth of flavor—meaning you do not even need to peel it.
Roasting Red Kury Squash
- Wash the red curry squash. Trim off the ends and split it in half. Remove the seeds. Lightly oil a baking tray. Roast the squash skin side up in the oven for about 40 minutes at 350ºF (180ºC). Let it cool to room temperature and cut into chunks.
Ice Cream Base
- Mix the sugar with the ice cream stabilizer. In the saucepan on medium heat, warm up milk and heavy cream to 95ºF/35ºC, add the egg yolks and honey. At 113ºF/45ºC, add the stabilizer-sugar mixture and dextrose and mix.
- Cook ice cream base to 185ºF/85ºC, and remove from the heat.
- Pass through a sieve over the frozen bowl, and chill over ice bath.
Pumpkin Gingerbread Ice Cream
- In a large bowl, mix the chilled ice cream base with the roasted pumpkin along with the gingerbread and Ricard. Refrigerate the ready to be churned pumpkin ice cream overnight to mature.
Steps To Churn Ice Cream
- Churn ice cream for about 35 minutes. Then add the remaining crumbled gingerbread, and cubed crystalized ginger (optional) and continue churning for 5 to 10 minutes more.
- If assembling ice cream for vacherin cake, the ice cream must be mold out immediately after being churned. Spread it evenly into a frozen tray and cake ring lined with cake collar.
Storage
- Transfer and split ice cream to the frozen containers immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals (avoid plastic wrap). Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store ice cream in the freezer for up to 6 months at minus 18 degrees celsius.
How To Serve Ice Cream
- Take the ice cream from the freezer and place it in the refrigerator for about 20 minutes. This allows it to soften slightly for easier scooping. Enjoy!
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