Spiced Pumpkin Ice Cream

Have you ever tried spiced pumpkin ice cream? A few weeks ago, I mentioned a gift of a 3kg pumpkin. I roasted the whole pumpkin, and its seeds. I pureed some of the pumpkin and froze it. Now, I don’t I have an ice cream maker, so I didn’t actually make ice cream. I just stirred the puree, together with some mixed spice into a store-bought tub of vanilla ice cream. There are six varieties of pumpkins readily available in Australia: https://www.bhg.com.au/6-pumpkin-varieties-types-in-australia You can use any type of pumpkin, although I quite like to use  Japanese (Kent) or a Queensland blue pumpkin for its bright orange colour. I don’t bother to remove the skin as it softens when it cooks, and it purées easily with the flesh. I also like to roast the seeds. They make a delicious crunchy topping, quite different from the packaged variety you buy in the shops.

We had some for dessert at the weekend. I think it would taste pretty good with some gingerbread or a frangipane tart, don’t you? You could also make a crumble topping to sprinkle on top: https://atamandastable.com.au/pear-and-ginger-almond-crumble/

Best wishes,

Amanda

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Print Recipe

Spiced Pumpkin Ice Cream

Pureed pumpkin and mixed spice stirred into ice cream for a delicious dessert.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Servings: 6 people

Author: Amanda Lawson

Ingredients

• 1 1/2 cup pumpkin puree
• 4 tsp mixed spice
• 1 L good quality vanilla ice cream
• roasted pumpkin sees, to sprinkle on top

Pumpkin Puree

• 1/2 pumpkin
• 2 tbsp canola oil

Instructions

• Spoon the vanilla ice cream into a large mixing bowl and allow to soften for about 5 minutes.
• Stir the mixed spice into the pumpkin puree, then stir it into the softened ice cream.
• Serve immediately with toasted pumpkin seeds, or crumble topping. Or, serve it with gingerbread or a frangipane tart.

Pumpkin Puree

• Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with paper.
• Chop the pumpkin into wedges of fairly even size, scrape out the seeds, then arrange them cut side up, on the tray. Drizzle with a little oil.
• Roast for 30-45 minutes (this will depend on the size of your wedges) until the pumpkin is golden on the tips, and soft when pierced with a knife.
• Once the pumpkin is cool, puree it in a blender or food processor.
• If you plan to roast the seeds, rinse them of pumpkin flesh, pat them dry, and arrange them on a separate tray lined with baking paper.
• Sprinkle them with a little salt (if you're using them for savoury dishes), then roast for about 10 minutes.
• Use them to sprinkle on the spiced pumpkin ice cream, or on cookies. Or, save them to toss into salads or as a garnish for soups

Notes

Pumpkin puree will keep in the fridge for up to 3 days or in the freezer for up to 3 months. The roasted seeds will keep for a week in an airtight container.