On the one hand there are the ice creams and on the other the homemade ice creams. The difference can be abysmal, especially if you follow recipes as delicious as the one brought to us today by Eva, author of Bake-Street : this roasted pumpkin ice cream with hazelnuts is a real temptation, and it is also most curious, given that few They will discover by its flavor that it is made from roasted pumpkin. Give it a try, believe me!

If there is something I like to do in summer, it is ice cream. Well, the rest of the year too, but at this time it seems that they want a lot more. At home we eat it a lot and this allows me to try many recipes like this roasted pumpkin ice cream with hazelnuts .

I have to admit that at home they did not receive it with much applause, until they tried it. The flavor and texture is very surprising because you don't even think that it is made with pumpkin.

To make it we will need to previously roast the pumpkin , in the way that you usually do at home. Of course, do not use oil, salt or pepper on it. Roast it naturally and in pieces, so that the cooking time is less. The amount that I specify in the recipe is clean pumpkin, without seeds or skin.

To decorate the ice cream it occurred to me to use the pumpkin flower itself but crystallized . In this way we will achieve a very attractive presentation with a flower that we can eat providing a crunchy and sweet touch.

KitchenAid Artisan with KitchenAid fridge accessory and Fleur de Ligne bowl by Tokyo Design

You will see that among the ingredients we will need to use invert sugar. Still wondering what is this?

Invert sugar is the breakdown by hydrolysis of sucrose into glucose and fructose, that is, through the hydrolysis process, sucrose is divided into two subunits.

And why do I need to add it to ice cream?

Invert sugar has an anti-crystallizing power, this means that it makes it difficult for sugar to crystallize. It allows to obtain a much creamier and smoother result, if not used we could find small pieces of ice.

Another aspect that you should keep in mind is that inverted sugar sweetens 33% more than normal sugar , so do not abuse its use.

Can it be done at home?

Of course, it is also very simple and can be stored in a cool, dry place for months. Below I leave you how to make it at home.

Can invert sugar be substituted for any other ingredient?

Yes. In case you don't dare to do it, you can use Golden Syrup or honey instead. Keep in mind that the latter will provide its particular flavor, so if you do not like honey, opt for another ingredient.

INGREDIENTS

FOR THE ROASTED PUMPKIN ICE CREAM:

  • 180g of clean roasted pumpkin
  • 390g of whole milk
  • 270g of whipping cream
  • 4 egg yolks L
  • 105gr of dark muscovado sugar
  • 30g of inverted sugar (recipe below)
  • 45g of mascarpone cheese
  • pinch of salt
  • 60g of toasted hazelnuts

FOR THE INVERT SUGAR:

  • 350g granulated sugar
  • 150g of water
  • 5ml lemon juice
  • 5g of sodium bicarbonate

FOR THE CRYSTALLIZED FLOWERS:

  • pumpkin flowers
  • 1 egg white
  • fine grain white sugar

KitchenAid Refrigerator Accessory

ELABORATION

How to prepare invert sugar:

  1. In a saucepan add the water together with the sugar and the lemon juice, mix well with the rods .
  2. Place over medium heat and leave until it reaches 100º C , we will use a digital thermometer .
  3. Once it reaches that temperature, we remove it from the heat and let it warm at room temperature until it reaches approximately 50º C.
  4. At that time we incorporate the baking soda and mix until completely dissolved.
  5. Let cool completely at room temperature .
  6. After cooling, we will observe that a whitish layer has formed on the surface. Remove with the help of a spoon and pour the inverted sugar into an airtight container .
  7. We can keep it in a dark, cool and dry place.

Prepare the roasted pumpkin ice cream:

  1. In a large pot, add the milk together with the chopped roasted pumpkin, the cream and the inverted sugar. Place over medium heat and leave until it starts to smoke without boiling .
  2. Meanwhile, in a medium bowl, beat the egg yolks together with the muscovado sugar and salt. Mix with the help of some rods to homogenize the mixture.
  3. Once the cream mixture has warmed up, remove it from the heat and use the blender to obtain a fine and smooth cream.
  4. With the help of a saucepan add a small amount to the bowl of the yolks and beat quickly with the help of some rods . This process is called tempering and it helps us to gently and gradually transmit heat to the egg yolks and prevent them from coagulating.
  5. Gradually add the rest of the cream mixture, always beating at the same time, until it is completely incorporated into the yolks.
  6. Pour back into the pot, place over medium heat and, stirring constantly with the whisk , leave until it reaches 80º-85ºC . We will notice that the mixture thickens slightly and when introducing a wooden spoon we will observe that the mixture creates a layer on the spoon called nappe .
  7. Remove the mixture from the heat.
  8. Add the mascarpone cheese and mix until completely dissolved with the help of some rods.
  9. Pass the mixture through a strainer, pour into a container/tupperware and let it cool completely.
  10. Once it has cooled, cover it with film or cover it with its own lid and put it in the fridge overnight .

We keep the ice cream:

  1. Pour the mixture into the KitchenAid refrigerator and let it work for 15-20 minutes, the ice cream base should acquire body.
  2. Without stopping the refrigerator, add the chopped hazelnuts and leave for 1 minute so that they are distributed evenly.
  3. Once it is ready, we pour the ice cream into an airtight container and put it in the freezer for a minimum of 6 hours or until the next day .

Prepare the crystallized pumpkin flowers:

  1. Very carefully we open the petals and remove the pistil. We can cut it flush with the calyx of the flower but without cutting it or the sepals. We will also keep a small part of the stem uncut.
  2. We wash the flowers, inside and out, very carefully, dry with absorbent paper.
  3. Lightly beat an egg white, reserve.
  4. We pour sugar into a deep plate. Prepare a rack where we will let the flowers dry.
  5. With the help of a brush , intended exclusively for food use, we paint the entire surface of the flower with the white. We drain the possible excess.
  6. With the help of a spoon, generously pour sugar until the flower is completely covered.
  7. Place on a rack and repeat the process with the rest of the flowers.
  8. If we observe that in some areas the sugar has dissolved due to an excess of white, we will sprinkle a little more sugar on them.
  9. Let dry at room temperature overnight . They can take anywhere from 12 to 72 hours to dry.
  10. Once they are dry, we store in an airtight container for several months.

We serve the ice cream:

  1. Before serving the ice cream, let it temper for 5 minutes at room temperature.
  2. We serve the scoops of ice cream in individual bowls with the help of an ice cream scoop , decorate with crystallized pumpkin flowers and accompany with toffee sauce.

This roasted pumpkin ice cream with hazelnuts will surprise you a lot. If you are a sweet tooth, since the ice cream has the right sweetness, you can accompany it with a homemade toffee sauce. Wonderful, I give you my word.

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  • You can check out Tokyo Design bowls and others we love here .
  • You'll find all KitchenAid food processors and accessories here .

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Comments

Micaela said:

Excelente receta! Muchas gracias por compartir. Exquisito helado. He pasado de las flores…

Belen said:

Garcías por la aclaración. Lo hice igualmente sin el macrpone y queda buenísimo. La próxima vez lo añado. Un saludo

Eva {Bake-Street} said:

Hola Belen y Ana, muchas gracias por avisarnos, se me había pasado especificarlo!
El mascarpone se añade justo cuando retiramos la mezcla del calor tras alcanzar la temperatura de 80-85ºC.

Incorporáis a la mezcla y removéis bien hasta integrarlo por completo. Y a partir de aquí, verted en un recipiente y dejad que enfríe por completo :)

Gracias de nuevo por avisarnos! Esperamos que os animéis con él y nos contéis que tal os ha ido!

Un abrazo!

Ana said:

Tiene una pinta espectacular y creo que debe estar delicioso, pero coincido con Belén, Y el mascarpone? Cuándo lo integramos?

Belen said:

En que momento se añade el mascarpone?

Anna Badia said:

Tiene muy buena pinta, seguro que es delicioso…

MARTA said:

Muchas gracias, por esta maravillosa receta. Seguro que me va a gustar.

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