Roast Pumpkin Ice Cream with Coffee Crumble and Hot Chocolate Sauce

Name: Roast Pumpkin Ice Cream with Coffee Crumble and Hot Chocolate Sauce
Yield: Serves 4 or more
Ingredients: 250 g (9 oz) pumpkin (winter squash), peeled and seeded; 250 ml (8½ fl oz/1 cup) full-cream (whole) milk; 100 g (3½ oz) caster (superfine) sugar; 200 ml (7 fl oz) thickened (whipping) cream; 75 ml (2½ fl oz) thickened (whipping) cream; 75 ml (2½ fl oz) full-cream (whole) milk; 150 g (5½ oz/1 cup) pepitas (pumpkin seeds); 5 egg yolks; 20 g (¾ oz) caster (superfine) sugar; 150 g (5½ oz) dark chocolate, roughly chopped; 1 vanilla bean, seeds scraped; 130 g (4½ oz) caster (superfine) sugar; 1 teaspoon liquid glucose

Preparation info

Serves
4
or more

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Caramelised pepitas
Roast pumpkin ice cream
Coffee crumble
Hot chocolate sauce

This is ideal For a Halloween-themed dinner party, or just during the winter when pumpkins are at their best and desserts seem like a necessity to get you through the short days.

This may sound like an unusual Flavour pairing, but the warming, roasted notes of

Ingredients

Dinner
Dessert
Winter
Vegetarian
Microwave
Gluten-free

Ingredients

Method