Tuesday, October 28, 2014

Caramel Pumpkin Ice Cream 焦糖南瓜雪糕



I am amazed by myself, able to make it for so many posts in a month. I will be able to hit my record of the most posts of the month if I can continue to post everyday to finish off my pumpkin posts by this month :D.

The color of the ice cream is actually bright orangy, quite close to the color of the pumpkin at the background. Probably due to low light, after many snaps still cannot captured the actual color of the ice cream, the color looks so pale in the photos :(.

Recipe adapted from Dear猪 and 福田淳子《我冰淇淋》

Ingredients : made about a full square tub 5.5" x 5.5" x 2"
180g pumpkin puree
100ml milk (I used coconut milk)
2 egg yolks
50g caster sugar
120ml dairy whipping cream (I used 38% fats)
1 tsp homemade vanilla extract (may use cinnamon powder)

Method :
1. remove skin and seeds from pumpkin, cut into cubes and steamed till soften for about 10 mins. Use fork to mash into pumpkin puree.
2. Whisk egg yolks and sugar until thick and pale.
3. Heat up the milk until boil with low fire, slowly pour the hot milk into the egg yolks mixture.
4. Return the mixture into the pot and heat up with low fire, once the mixture become thicken, remove from heat, set aside to cool and sift it.
5. Mix the pumpkin puree and the egg yolks mixture, add in vanilla extract/cinnamon powder, add in the dairy whipping cream and mix well.
6. Pour into the shallow base container and freeze.
7. Take out from the freezer every 40 mins to whisk with mixer then pour back to the container and put back to the freezer again. Repeat the cycle for 4-5 times.
8. Freeze for at least 4 hours, then serve.

Caramel Sauce : (optional)
50ml dairy whipping cream
40ml brown sugar
5ml water

Method :
1. Heat up sugar and water in the pot with low fire, remove from heat once the sugar has caramelized.
2. Slowly add in the dairy whipping cream and mix well, set a side to cool.
3. During the last whisking of the ice cream, pour in some ice cream to the container then drizzle in some caramel sauce, alternate until finish pouring both the ice cream and caramel sauce. Use a chopstick to whirl for marble effect. (I have whirled too much then can't really see the caramel sauce.
4. Freeze for at least 4 hours, then serve.

The ice cream is smooth and creamy, the sweetness is just nice too. The pumpkin taste cannot detect much but very fragrant probably due to the coconut milk. As for the caramel sauce, I actually can't really taste much, may be I have whirled too much and mixed into the pumpkin ice cream. The ice cream is hard after freeze for 4 hours and more, you need to let it stand at the room temperature for a few mins to let it soften a bit, if not is difficult to scope out the ice cream. It will not melt as fast as the chocolate ice cream I made previously due to the egg yolks added. After I took the ice cream out from freezer for about 30 mins, the ice cream will soften like whipped cream, it will not melt into watery form like
chocolate ice cream
Although this ice cream flavor is not dear daughter favourite but she did admit that it tasted good. I brought some to my colleagues and all also given compliments.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.

 & co-hosted by Charmaine of Mimi Bakery House.

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg 
I'm linking this post to Cook-Your-Books #17 organised by Joyce from Kitchen Flavours.


  1. 我要颁发一个‘南瓜大使’的荣誉给你了,谢谢你在这个南瓜月的鼎力付出,

  2. Nice to have ice cream on a hot weather...

  3. This is a so much to try ice cream, exotic flavour, Summer is coming, this is a nice ice cream to cool me down. yum~

  4. Hello! Yeah, I think I never see you so hardworking since I knew you in blogging, hahaha! Eileen must sayang you gao gao! Eh, back to this ice-cream recipe, I notice that this requires the eggs to be cooked, very good! I think I have collected 2 ice-cream recipes so far, western recipe, I think doesn't require to cook like this one, I prefer your method method. Some more only 2 egg yolks, good good!

  5. 这个黄金蜜月期的照片我觉得真的难拍。因为黄金金的作品颜色。嘻嘻嘻 。。。。。。 可是我想吃这道焦糖南瓜雪糕也。

  6. Jess, I like your pumpkin ice cream. I have a reason to eat more as it has nutritional benefits. haha..

  7. Jess, so nice to make your own ice-cream. I wanna try too but so lazy to keep taking it out to mix :(

  8. Wow~Yesterday, I'm just thinking how it would taste if pumpkin make into ice cream . And today I saw this ! Pumpkin with coconut milk,I'm sure it taste so creamy and yum! (^_^)

  9. 这个口味我有兴趣呢,感觉健康又甜蜜:)

  10. Jess, Thumbs Up for you! Created yummy pumpkin recipes and your photography is getting better in every post :D

  11. 厉害叻!这雪糕看起来很细滑一定很美味,请我吃。。。

  12. 这几天午后开始, 就忙的天翻地覆, 幸好现在有时间来拜访你, 否则就错过了这美味的冰淇淋了!

  13. Wow! Pumpkin ice cream! I bet this must be yummy and extra flavour by adding coconut milk! Super like this dessert!:)

  14. Your pumpkin ice cream looks yummy! I love pumpkin ice cream, and have not made my pumpkin pie ice cream in ages.
    Thanks for sharing with CYB!

  15. Jess,
    Thank you..thank you for sharing so many pumpkins to LTU!
    How many pumpkins have you carried home?? ..lol
    I love your this pumpkin caramel sugar ice cream. I am attracted by the caramel sauce.
    It aroma of caramel is so good!

  16. Pumpkin ice-cream! That's really quite exotic, what's more it did not require the use of ice cream machine, which is perfect for me , since I dun have one. Will give it a try one of these days, I still have 5 more butternut squashes to harvest, hahah. =)


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