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.

Verdict?
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.

also link to My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)

 hosted by Miss B of Everybody Eats Well in Flanders

 & co-hosted by Charmaine of Mimi Bakery House.

                              



 
I'm linking this post to Cook-Your-Books #17 organised by Joyce from Kitchen Flavours.