Pumpkin ice cream with salted caramel sauce and Cantonese walnuts

In the title of this recipe are several fall elements, such as pumpkin and walnuts. Virginia, from the Sweet&Sour food blog, has put them together to keep them cold... Making an ice cream that is a real delight!

This time, Kitchen Aid is used to make this creamy pumpkin ice cream, and it shows us that ice cream is no longer reserved for summer, and has become not only a delicious dessert but also a good representation of seasonal products. We leave you with the recipe.

Who said ice cream is only for summer? Big mistake, at least in my humble opinion. I usually prepare ice cream throughout the year, especially taking advantage of seasonal products. At home they thank me, and also enjoy flavors that would otherwise almost certainly be lost.

Like this ice cream that tastes like pure autumn, as loaded with spices as it is, with that salted caramel bath and those Cantonese nuts. I am convinced that it can accompany wonderfully those afternoons on the sofa and blanket, despite the fact that it may be contradictory.

It may not have convinced you, but I am sure that if you dare to try it, you will remember these words and say "how right I was...".

It is also ideal to end any light meal, or to treat yourself from time to time.

I have prepared it with the KitchenAid ice cream accessory , thanks to which I have ice cream throughout the year. One of the most useful KitchenAid accessories in my opinion. In 20-25 minutes we have the ice cream we want ready to enjoy. We just have to be careful to keep the freezing container in the freezer 24 hours before. In my case, except when I make ice cream, I always keep it there, and I have ice cream whenever I feel like it.

Let's go with the recipe that is very simple, prepared with the Butternut variety or also called Peanut, and that has a slightly sweet touch and an aftertaste of dried fruit that goes wonderfully with the mixture of species.

Ingredients

For the ice cream: (For approx. 1 liter)

• 1 Butternut squash weighing 1 kg. approx

• 250 ml of cream 35% mg

• 250 ml of Whole Milk

• 150 gr. of light brown sugar (Light Brown Sugar)

• 1 Tsp of grated fresh ginger or if we don't have it, ground ginger

• 5 egg yolks

• 1 Tsp of ground cinnamon

• 1/4 Tsp of common salt

• 1/8 Tsp of Ground Nutmeg

• Salted Caramel Sauce

• Cantonese nuts

• Migas de Especuloos or other ground spiced biscuit

* 1 Tsp equals 1 Teaspoon (5 ml) and 1 Tbsp equals 1 tablespoon (15 ml).

Preparation

We start by roasting the pumpkin:

Preheat the oven to 200ºC.

We fill a fountain that can go into the oven with a finger of water. We booked.

Cut the pumpkin in half, from top to bottom. We remove the seeds and the threads that could have and leave the pumpkin pulp clean. With the seeds, if we toast them, it will serve as an appetizer or to decorate our preparations or incorporate into our breads.

We varnish the pulp of each portion of pumpkin with a layer of EVOO. Place in the refractory dish with the pulp facing up and place in the preheated oven for about 50 minutes, or until the tip of a knife offers no resistance when inserted. The time will depend on the size of the pumpkin we use.

After this time, remove from the oven and let cool. We remove the pulp from the pumpkin with the help of a spoon, it will be easy for us, since it remains like real butter.

We crush it until we make it puree. We reserve 250 gr. of this puree that will be the amount that we use for this preparation. The rest we can freeze or store in the fridge for up to three days, for other preparations.

Let's go with the ice cream:

KitchenAid food processor and KitchenAid Refrigerator Accessory

In a medium saucepan we mix the milk, the cream, 100 gr. of the sugar and grated ginger until the sugar dissolves and the mixture just begins to boil.

In a bowl, mix the egg yolks, the rest of the sugar, the salt, the cinnamon and the grated nutmeg. If we use ground ginger we add it here too.

When the milk mixture reaches the boiling point, we pour it in the form of a thread over the yolk mixture, stirring constantly so that the yolks do not curdle in the heat. Once we have everything well mixed, we pour it back into the saucepan and stirring continuously over medium heat, cook it until the cream thickens so that it covers the back of a wooden spoon and by marking a horizontal line with your finger, the cream keep the shape of the line edges.

Remove from heat and mix with the reserved pumpkin puree.

We let the preparation warm up, we cover it with film that should touch the surface of the cream, so that it doesn't form a film, and we put it in the fridge for several hours. Better all night. The flavors settle.

KitchenAid food processor and KitchenAid Refrigerator Accessory

Once the preparation is cold, we take it to our KitchenAid Refrigerator , and we keep it for 20-25 minutes at speed 1. After that time, we will have our ice cream ready, which will not only have cooled, but will have tripled its volume, with the air that they introduce the blades that rotate constantly, and it will be as creamy as you can see in the images.

We take to a metal container covered by film and from there to the freezer for 2-3 hours to harden.

Serve drizzled with salted caramel sauce, chopped Cantonese walnuts, and speculoos crumbles.

An authentic delight, absolutely addictive!!!

To enjoy.