A First Course Quartet: Pumpkin Ice CreamTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 15 minutes
+ freezing time
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:73.1 kcal
Proteins:0.5 g
Fats:1 g
Carbohydrate:16.5 g
Fibers:0.2 g
Sugar:14 g
Cholesterol:2.7 mg
Sodium:6.8 mg
Calcium:22.9 mg
Energy:119 kcal
Proteins:0.8 g
Fats:1.7 g
Carbohydrate:26.9 g
Fibers:0.3 g
Sugar:22.8 g
Cholesterol:4.4 mg
Sodium:11 mg
Calcium:37.2 mg
SIMILAR RECIPES
A First Course Quartet: Cream of Pumpkin with Coconut Mousse
Mini Pumpkin Quiche
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
g
pumpkin, seeded and peeled
90
g
sugar
250
ml
water
juice of 1/4 lemon
**To finish
1
ml
pumpkin seed oil
caramelized pumpkin seeds
METHOD
- Coarsely dice the pumpkin, then boil it with the water and sugar for about 15 minutes.
- Purée in a blender, then add the crème fraîche and lemon juice.
- Strain and freeze. Mix in a Pacojet (1) before serving.
Suggestion
Garnish the pumpkin ice cream with a few drops of pumpkin seed oil and some caramelized pumpkin seeds.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
(1) Numerous chefs use a Pacojet machine to make ice cream. It allows you to mix and combine even frozen ingredients and to prepare ice cream with an extremely fine texture, ready to be served immediately. However, you can also use a traditional ice cream or sorbet maker.
