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

This time he uses the Kitchen Aid to make this creamy pumpkin ice cream, and shows us that ice creams are no longer reserved for summer, and 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 am used to preparing ice cream throughout the year, especially taking advantage of seasonal products. At home they thank me, and also enjoy flavors that otherwise would almost certainly be lost.

Like this ice cream that tastes like pure autumn, as full of spices as it goes, with that salted caramel coating 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.

Perhaps I have not 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 all year round. One of the most useful KitchenAid accessories in my opinion. In 20-25 minutes we have the ice cream that we want ready to enjoy. We just have to be careful to keep the ice cream container in the freezer 24 hours beforehand. In my case, except when I prepare 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 point 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 of 1 kg. approx

• 250 ml of cream 35% mg

• 250 ml of Whole Milk

• 150 gr. Light Brown Sugar

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

• 5 egg yolks

• 1 Tsp cinnamon powder

• 1/4 Tsp of common salt

• 1/8 Tsp of Ground Nutmeg

• Salted Caramel Sauce

• Cantonese Walnuts

• Speculoos crumbs or other ground spiced cracker

* 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 source that can go in the oven with a finger of water. We booked.

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

We varnish the pulp of each pumpkin portion with a layer of EVOO. We deposit in the refractory source with the pulp upwards and introduce in the preheated oven for about 50 minutes, or until when inserting the tip of a knife it offers no resistance. The time will depend on the size of the pumpkin that 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, because it is like real butter.

We grind it until it is pureed. We reserve 250 gr. of this purée that will be the amount that we use for this preparation. The rest can be frozen or stored in the fridge for up to three days, for other preparations.

Let's go with the ice cream:

KitchenAid food processor Y KitchenAid Refrigerator Accessory

In a medium saucepan, 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 with 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 our finger, the cream keep the shape of the edges of the line.

Remove from heat and mix with the reserved pumpkin puree.

Let the preparation cool down, cover with film that should touch the surface of the cream, so that it does not film, and take it to the refrigerator for several hours. Better all night. The flavors settle.

KitchenAid food processor Y KitchenAid Refrigerator Accessory

Once the preparation is cold, we take it to our KitchenAid Ice Cream Maker , and we freeze 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 introduce the blades that rotate constantly, and it will be as creamy as you can see in the images.

Transfer to a metal container covered with film and from there to the freezer for 2-3 hours to harden.

We serve sprinkled with salted caramel sauce, chopped Cantonese walnuts and speculoos crumbs.

A real delight, absolutely addictive!!!

To enjoy.