Pumpkin Ice Cream
Flavors of Switzerland. By Armin Amrein, Walserhof, Suisse. Total time: 15 to 30 minutes. Preparation time: 10 minutes. Cooking time: 15 minutes + freezing time. Difficulty: Easy. Chef's Note (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.
Ingredients
| 250 g | pumpkin, seeded and peeled | |
| 90 g | sugar | |
| 250 ml | water | |
| 1 Tbsp. | 15 ml | crème fraîche |
| 0.25 | juice of lemon | |
| — | pumpkin seed oil (to finish) | |
| — | caramelized pumpkin seeds (to finish) |
Instructions
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.
A First Course Quartet Armin Amrein serves this pumpkin ice cream with: • Cream of pumpkin with coconut mousse • Langoustine on pear and pumpkin compote • And a mini pumpkin quiche