Pumpkin rum and raisin ice cream
Now with Halloween just around the corner this is the ideal recipe
to make, it use up all the pumpkin that you just do not use making pumpkin lanterns.
And secondly it is really nice ice-cream treat for you and the kids.
225g/8oz pumpkin purée
100g/3½oz icing sugar, sieved
1tsp ground cinnamon
1tsp ginger
1tsp nutmeg
The juice of half a lemon
250ml/8¾oz evaporated milk
284ml/13½floz pot double cream
50ml/1¾floz rum
75g/2½oz raisins
First you have to get your pumpkin puree; well you can do
this one of two ways one steam it. Or two my preferred way slow roast it in the
oven until nice and soft, then take it
out and just blitz the whole lot in the food processor. And when I say the
whole lot I just mean the flesh from the inside not the skin and seeds, just to
make that perfectly clear. To get the right amount as well you probably will
have to start with 340g/12oz of raw pumpkin as you will lose a lot of weight in
roasting it.
Now once you have got your pumpkin puree and while it is
still hot add the sugar, cinnamon,
ginger and nutmeg and beat that in to
the puree. Then set it to one side and let it cool down.
Once it has cooled add the lemon juice, rum and evaporated
milk and whisk that in to the puree. Then take the cream and whisk until thick but
not stiff, then fold it into the pumpkin puree but do not over mix and knock
all the air out.
Now if you have an ice-cream maker then you can add it to
that and just let it churn and freeze , but if you do not you need to be doing something
else close at hand for this is what you have to do. Place the mix in a bowl or container
and put it in the freezer. About every half take it out and give it a stir,
then back into the freezer. Make sure that you scrap everything away from the
sides so you do not get too much ice build-up. Basically what you are doing is churning
it not the machine. Once it is thick add
the raisins and then just let it set.
And that is what to do with all that stuff you do not use on
Halloween.
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