Roast Pumpkin Ice Cream With Coffee & Hot Chocolate Sauce

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By Darren Purchese

Great for a Halloween themed dinner party! Or just during the winter when pumpkins are at their best and desserts seem like a necessity to get you through the short days.

This may sound like an unusual flavour pairing but the warming roasted notes of the pumpkin ice cream really the suit the ‘pop’ of coffee and nearly everything goes well with a hot chocolate sauce.

The seeds provide a crunch and are pretty good in salads too!

Time

2

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

4
servings

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Ingredients

Servings

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COMPONENTS

 Roast Pumpkin Ice Cream
 Caramelised Pumpkin Seeds
 Coffee Crumble
 Hot Chocolate Sauce

ROAST PUMPKIN ICE CREAM

250g pumpkin flesh, peeled and cut into chunks
250 ml milk, whole
200 ml cream, thickened
1 vanilla pod, seeds scraped
100g caster sugar
100g egg yolks (5 large eggs)

CARAMELISED PUMPKIN SEEDS

80 ml water
130g caster sugar
1tsp glucose
150g pumpkin seeds

COFFEE CRUMB

50g caster sugar
50g ground almonds
30g plain flour
20g cocoa powder
10g coffee, freshly ground
 salt flakes
40g unsalted butter, melted and cooled

HOT CHOCOLATE SAUCE

75 ml cream, thickened
75 ml milk, whole
20g caster sugar
100g dark chocolate, buttons or coarse chopped
1

To roast the pumpkin… wrap the pumpkin in foil and bake in an oven pre-heated to 200°C for 30-35 minutes or until soft. Open the foil and put the pumpkin back in the oven for a further 10 minutes to roast up some edges. Place the pumpkin flesh into a blender and blend to a smooth puree.

 

2

For the ice cream… place the milk and the cream into a saucepan with the vanilla seeds and scraped pods. Bring to a simmer and remove from the heat, set aside. Remove the scraped pods. In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula. Place the pan back onto a low to medium heat and stir constantly while cooking to ice cream base to 82° Use a digital thermometer to accurately check the temperature. Remove the custard from the heat and pour it into a jug. Place the pumpkin flesh into a blender and start to blend to a puree. Trickle the ice cream base into the blender to help the puree to smooth out and continue to add the ice cream base until it has all been incorporated. Pour the pumpkin ice cream base into a bowl and set this bowl into a larger bowl of iced water to cool it down quickly. Once cool, churn in an ice cream machine and store the ice cream in the freezer until needed.

* Tip: You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

 

3

For the pumpkin seeds… preheat your oven to 190°C or 170°C fan forced. Place the water and sugar into a medium sized saucepan and bring the syrup to a boil, stir gently to dissolve the sugar before adding the glucose. Add the seeds and cook for a minute before draining the syrup reserving the seeds. Place the seeds onto a baking tray lined with baking paper and cook for 10 minutes or until the seeds are glossy and crisp. Remove from the oven and leave to cool down. When the seeds are still warm but not hot, use your hands to separate them to stop them sticking together. Store the seeds in a sealed container until ready to use.

 

4

For the coffee crumb… preheat your oven to 170°C and line a baking tray with paper. Place all of the dry ingredients into a bowl and mix well. Add the melted butter and mix with your fingers to form irregular sized crumbs. Scatter the crumbs onto the tray. Place the tray into the oven and cook for 10-12 minutes or until firm and toasted. Remove from the oven and allow the crumb to cool, store in a sealed plastic container until needed.

* Tip: If you don’t have fresh coffee beans or a grinder at home you can use the coffee from pods, just take a small sharp knife and pierce the foil releasing the coffee. The weights of coffee in pods will always be on the packets so you won’t have to use scales to weigh the coffee out, but they are usually around 10g each.

 

5

For the hot chocolate sauce… place the cream, milk and sugar into a saucepan and bring to the boil. Remove from the heat and stir in the chopped chocolate or chocolate buttons. Stir to a smooth sauce and serve immediately or chill down and reheat later.

 

6

To assemble… spoon some coffee crumble onto the plate, this is a textural element that also stops the ice cream from slipping around. Shape or spoon the ice cream onto the crumb and top with a few of the caramelised seeds. Serve the sauce on top or in a jug on the side.

 

1
0 hours 0 minutes

To roast the pumpkin… wrap the pumpkin in foil and bake in an oven pre-heated to 200°C for 30-35 minutes or until soft. Open the foil and put the pumpkin back in the oven for a further 10 minutes to roast up some edges. Place the pumpkin flesh into a blender and blend to a smooth puree.

2
0 hours 0 minutes

For the ice cream… place the milk and the cream into a saucepan with the vanilla seeds and scraped pods. Bring to a simmer and remove from the heat, set aside. Remove the scraped pods. In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula. Place the pan back onto a low to medium heat and stir constantly while cooking to ice cream base to 82° Use a digital thermometer to accurately check the temperature. Remove the custard from the heat and pour it into a jug. Place the pumpkin flesh into a blender and start to blend to a puree. Trickle the ice cream base into the blender to help the puree to smooth out and continue to add the ice cream base until it has all been incorporated. Pour the pumpkin ice cream base into a bowl and set this bowl into a larger bowl of iced water to cool it down quickly. Once cool, churn in an ice cream machine and store the ice cream in the freezer until needed.

* Tip: You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

3
0 hours 0 minutes

For the pumpkin seeds… preheat your oven to 190°C or 170°C fan forced. Place the water and sugar into a medium sized saucepan and bring the syrup to a boil, stir gently to dissolve the sugar before adding the glucose. Add the seeds and cook for a minute before draining the syrup reserving the seeds. Place the seeds onto a baking tray lined with baking paper and cook for 10 minutes or until the seeds are glossy and crisp. Remove from the oven and leave to cool down. When the seeds are still warm but not hot, use your hands to separate them to stop them sticking together. Store the seeds in a sealed container until ready to use.

4
0 hours 0 minutes

For the coffee crumb… preheat your oven to 170°C and line a baking tray with paper. Place all of the dry ingredients into a bowl and mix well. Add the melted butter and mix with your fingers to form irregular sized crumbs. Scatter the crumbs onto the tray. Place the tray into the oven and cook for 10-12 minutes or until firm and toasted. Remove from the oven and allow the crumb to cool, store in a sealed plastic container until needed.

* Tip: If you don’t have fresh coffee beans or a grinder at home you can use the coffee from pods, just take a small sharp knife and pierce the foil releasing the coffee. The weights of coffee in pods will always be on the packets so you won’t have to use scales to weigh the coffee out, but they are usually around 10g each.

5
0 hours 0 minutes

For the hot chocolate sauce… place the cream, milk and sugar into a saucepan and bring to the boil. Remove from the heat and stir in the chopped chocolate or chocolate buttons. Stir to a smooth sauce and serve immediately or chill down and reheat later.

6
0 hours 0 minutes

To assemble… spoon some coffee crumble onto the plate, this is a textural element that also stops the ice cream from slipping around. Shape or spoon the ice cream onto the crumb and top with a few of the caramelised seeds. Serve the sauce on top or in a jug on the side.

Recipe Tags chocolate, coffee, pumpkin