Pumpkin Ice Cream

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 180 g butternut – peeled, chopped weight
  • 180 g pumpkin – peeled, chopped weight
  • 200 ml full cream milk
  • 200 ml fresh cream
  • 100 g glucose
  • 4 egg yolks
  • 90 g sugar
  • ice bath


Prepare an ice bath.

Steam the butternut and pumpkin together, then blend them into a purée. Measure out 300 g and set aside.

Heat the milk and cream together in a pot, and set the Thermomix on 80°C. Add the milk/cream mixture to the Thermomix jug, followed by the reserved 300 g purée, glucose, egg yolks and sugar.

Blend until it reaches 80°C. Strain and cool over the prepared ice bath, and churn in an ice cream machine.