Pumpkin and pecan icecream

Babiche Martens

Pumpkin is a such a versatile vegetable and, with a few spices added to the base custard, it makes for a tasty treat. I have added toasted pecans at the end. You could also try other flavours such as prunes or dates, soaked for 10 minutes or so. The possibilities are endless and the texture of this icecream is scrummy.

Ingredients

500 ml	Cream (Main)
5	Free-range egg yolks
1 tsp	Vanilla
½ cup	Brown sugar
¼ tsp	Cinnamon
¼ tsp	Ground ginger
1 pinch	Ground nutmeg
¼ tsp	Salt
2 cups	Pumpkin, puree (Main)
½ cup	Pecans, roasted, chopped roughly (Main)

Directions

1. Place cream in a saucepan and bring slowly to the boil.
2. Beat yolks, vanilla, sugar, spices and salt until creamy. Slowly add hot cream and stir.
3. Return to a clean saucepan and reheat, stirring continuously until it starts to thicken. Do not let it boil or it will curdle. Remove from heat and pour into a large bowl.
4. Add pumpkin puree and whisk until smooth. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
5. Following your icecream maker's instructions, churn your mixture and freeze for at least 3 hours or until required, then serve with chopped pecans.

tip

Check out Ray McVinnie's video on'How to make chocolate shards'