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An Autumnal Treat: Roasted-Pumpkin Ice Cream Recipe from "Bountiful"



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Photographers and foodies Todd Porter and Diane Cu have a phenomenally popular blog, WhiteonRiceCouple.com, where they share their love of cooking seasonally with veggies and fruits from their lush Californian garden. Their first cookbook, Bountiful, boasts 100 seasonal, flavorful, and approachable recipes (90 never-before-seen) with a vegetable or fruit in a starring role. We especially love this ingenious roasted-pumpkin ice cream (with simple and complex variations), a supremely autumnal indulgence, either alone or with your favorite fall pie. --Mari

ROASTED-PUMPKIN ICE CREAM

MAKES ABOUT 1½ QUARTS (1.5 L)

It seems as if just a few years ago it was almost impossible to find pie pumpkins, even in October, but now we are seeing them everywhere. Yay! Roasting a pumpkin for puree is one of the most minimal-effort-for-maximum-gain-over-store-bought things you can do in the kitchen. Make sure to use pie pumpkins or sugar pumpkins, not the jack-o’-lantern behemoths—those big boys don’t have the best taste or texture. If you are roasting a large heirloom pumpkin, cutting it in half and roasting it on an oiled sheet pan, cut side down, will shorten the cooking time.

1 small pie pumpkin (makes about 2 cups / 480ml puree)

½ teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¹⁄8 teaspoon ground cloves

¼ cup (55g) packed brown sugar

1 quart (1L) Vanilla Rum Ice Cream (see recipe below) or store bought vanilla ice cream

NOTE: There is a long way and a short way to make this ice cream. Go crazy and make your own vanilla rum ice cream, stirring the puree and spices into the ice cream just after you finish churning. Or for the short version, let a container of your favorite vanilla ice cream soften up, then stir in the pumpkin and spices.

1 Turn the oven to 375°F (190°C); you do not need to preheat.

2 Place the pumpkin on a sheet pan and roast for about 1 hour, until it feels soft when you press its sides. Remove it from the oven and set aside until cool enough to handle.

3 Split the pumpkin open and remove all the seeds and stringy bits, then scrape out the flesh. Puree the flesh in a blender or food processor until smooth.

4 Stir the vanilla extract, cinnamon, nutmeg, cloves, and brown sugar into the puree.

5 Allow the ice cream to soften and stir in the puree. You may either serve the soft ice cream immediately or allow it to harden up in the freezer before serving.

Boutiful-CoverVANILLA RUM ICE CREAM

MAKES ABOUT 1 QUART (1L)

1½ cups (360ml) heavy cream

1 cup (240ml) milk

½ cup (100g ) sugar

Pinch of kosher or sea salt

1 whole vanilla bean

5 egg yolks

1 teaspoon vanilla extract

2 tablespoons dark rum

SPECIAL EQUIPMENT: Ice cream machine

1 In a medium saucepan, combine the cream, milk, sugar, and salt. Split the vanilla bean and scrape the seeds into the cream mixture, then add the bean pod as well.

2 Heat to a bare simmer over medium heat, stirring frequently. Remove from the heat and cover. Set aside for 30 minutes.

3 In a medium bowl, whisk the egg yolks. Slowly whisk the cream mixture into the yolks, then pour everything back into the saucepan.

4 Heat the mixture over medium heat, stirring constantly and scraping the bottom as you stir. Cook until the mixture thickens enough to coat the back of a spatula or wooden spoon, 1 to 2 minutes after reaching a bare simmer. Remove the vanilla bean pod.

5 Pour the custard through a fine-mesh strainer into a clean container. Place the container in an ice bath and stir the custard occasionally until it is cool, about 20 minutes.

6 Stir in the vanilla extract and rum. Cover and refrigerate for at least 2 hours or overnight.

7 Freeze according to the ice cream machine directions. While churning the ice cream, place the container in which you will store the ice cream in the freezer to chill. Store the ice cream in the freezer until ready to serve.

Find more deliciously seasonal recipes in Todd Porter and Diane Cu's Bountiful: Recipes Inspired by Our Garden.



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