Pumpkin Ice Cream

Name: Pumpkin Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 2.29 kg / 5 lb .78 oz / 45.77% Spice Infused Milk; 882 g / 1 lb 15.11 oz / 17.63% sugar; 482 g / 1 lb 1 oz / 9.63% heavy cream; 349 g / 12.31 oz / 6.98% egg yolks; ½ nutmeg, toasted and cracked; 5 cloves, toasted and cracked; 2 medium-size pumpkins; 1 kg / 2 lb 3.27 oz / 19.99% Pumpkin Purée; 2.29 kg / 5 lb .78 oz milk; 7 cinnamon sticks, toasted and cracked

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Pumpkin Purée

2 medium-size pumpkins

Dessert
Spicy
Vegetarian
ice cream
Gluten-free

Method

Preheat an oven to 200°C / 392°F.
For the Pumpkin Purée: Split the pumpkins in half and place facedown on a sheet pan lined with parchment paper. Placing them facedown will help dry out the pumpkins, to avoid adding excessive moisture to the rec