Today is National Pumpkin Day and what better way to celebrate than with a bit of autumnal Pumpkin Spice?
This recipe is taken from The Vegan Ice-Cream Bible.
Uchiki Kuri Squash and Spice Ice Cream
Pumpkins and other winter squashes are attracting increasing attention, and not just for Halloween. This recipe was inspired by a pumpkin pie that I baked for Thanksgiving during the semester I spent in San Diego. I would never have thought it possible for pumpkin to taste so delicious when sweetened. Most pumpkin pie spice mixes are made from cinnamon, ginger, nutmeg and cloves. I always add a pinch of cardamom. If you like, you can give this ice cream extra crunch with roasted or caramelised pumpkin seeds. By the way, this ice cream also tastes great as a hot beverage. Simply heat one or two scoops of ice cream until melted, then pour hot milk over it. Adjust the flavour with agave syrup and the spice mix and your pumpkin spice latte is ready.
INGREDIENTS
Ice cream
330 g uchiki (red) kuri squash
40 g sugar
50 g brown sugar
90 g dextrose
8 g Bourbon vanilla sugar
1.8 g salt
1.6 g stabiliser
150 ml barista oat drink
350 g neutral-tasting plant-based cream
50 g light agave syrup
Pumpkin spice
4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
¼ tsp ground cloves
1 good pinch ground cardamom
1 pinch white pepper
METHOD
1. Cut the squash into bite-sized pieces and roast it in the oven on a baking tray lined with baking parchment or in an ovenproof dish at 180°C or 160°C (fan) for 15–20 minutes until soft. Purée the squash pieces with a hand-held blender until smooth.
2. For the pumpkin spice, mix all the ingredients together.
3. Combine the sugar, brown sugar, dextrose and vanilla sugar in a pan (2-litre capacity). Use letter scales to weigh out the salt and stabiliser and add them to the pan. Mix everything thoroughly with a whisk.
4. Add the oat drink and cream to the dry ingredients and stir briskly with a whisk to stop lumps forming.
5. Add the roasted squash purée, agave syrup and 5–8 g pumpkin spice and then blend the mixture with a handheld blender or in a jug blender until smooth.
6. Fill the ice-cream maker with the mixture and churn according to the manufacturer’s instructions. After taking the ice cream out of the machine, fold in roasted pumpkin seeds if desired.
7. Transfer the ice cream to a pre-chilled, airtight container and freeze overnight at a temperature of at least -18°C.
Serving temperature: -14°C; thaw the ice cream for 10 minutes in the fridge and for 5 more minutes at room temperature.
No comments yet.