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Pumpkin ice cream with homemade 'violet crumble'
Pumpkin ice cream with homemade 'violet crumble'
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Prep Time:
385 minutes
Cook Time:
40 minutes
Total Time:
425 minutes
Indulge in tantalizing pumpkin ice cream instead of boring roasted vegetables.
Ingredients:
  • 1/2 butternut pumpkin (about 500g), peeled, cut into 1cm pieces
  • 300ml milk
  • 300ml thickened cream
  • 2.50 gm ground ginger
  • 1.25 gm ground nutmeg
  • 110g caster sugar
  • 5 egg yolks
  • 60ml maple syrup
  • 350g caster sugar
  • 50.00 gm liquid glucose (see note)
  • 100ml honey
  • 3.75 gm bicarbonate of soda
  • 100g dark chocolate
Instructions:
  • Steam the pumpkin for 12-15 minutes until tender. Allow to cool completely, then blend in a food processor until smooth. Reserve 200g of the puree.
  • In a saucepan over medium heat, combine milk, cream, and spices until just below boiling. In a separate bowl, use electric beaters to mix sugar and yolks until thick and pale. Gently combine the warm cream mixture with the yolks, then return to low heat in a clean pan. Cook and stir for 8 minutes until the mixture coats the back of a spoon. Strain into a bowl and cool in an ice bath.
  • Combine the syrup and pumpkin with the custard, then strain the mixture through a fine sieve, pressing down on the solids. Use an ice cream machine following the manufacturer's instructions. Alternatively, pour the strained mixture into a shallow container and freeze until partially frozen. Beat with electric beaters, returning it to the freezer. Repeat this process 2-3 times and freeze until firm.
  • Prepare two baking trays by greasing them. In a saucepan over low heat, combine sugar, glucose, honey, and 100ml water, stirring to dissolve the sugar. Cook for 20 minutes until the mixture turns a deep golden color and reaches 150°C on a sugar thermometer, being careful not to let it boil over. Remove the pan from the heat and stir in the soda - the mixture will bubble up. Pour the mixture onto the prepared trays and let it cool and set completely.
  • Gently melt chocolate in a bowl over simmering water (ensuring the bowl doesn't touch the water). Let it cool. Break honeycomb into shards, dip one end in chocolate, and place on a rack for 30 minutes to set. Serve with ice cream and enjoy the Violet Crumble topping.

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