The Northern Express Herald
PUMPKIN & PECAN ICE CREAM
Serves 6-8
500ml cream
5 egg yolks
1 tsp vanilla
½ cup brown sugar
¼ tsp cinnamon
¼ tsp ginger
pinch nutmeg
¼ tsp salt
2 cups pumpkin puree
½ cup roasted pecans, chopped roughly
- Place cream in a saucepan and bring slowly to the boil.
- Beat yolks, vanilla, sugar, spices and salt until creamy. Slowly add hot cream and stir.
- Return to a clean saucepan and reheat, stirring continuously until it starts to thicken. Do not let it boil or it will curdle. Remove from heat and pour into a large bowl.
- Add pumpkin puree and whisk until smooth. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Following your icecream maker’s instructions, churn your mixture and freeze for at least 3 hours or until required, then serve with chopped pecans.