Spiced Pumpkin Ice Cream
An Original Recipe by Lorraine Elliott
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400g/14ozs pumpkin, peeled and chopped into medium sized chunks
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3 cloves
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1 cinnamon stick
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1/2 teaspoon cardamom seeds
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600ml/21flozs cream
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4 egg yolks
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1 cup caster sugar
Step 1 - In a medium saucepan place pumpkin, cloves, cinnamon stick and cardamom seeds and enough water to cover the pumpkin and simmer until pumpkin becomes soft. It will take about 10-20 minutes depending on how big you cut the pumpkin. Remove pumpkin pieces, cool slightly and puree and place in the fridge once it has cooled down so that it becomes cold (or place in an ice bath in the sink).
Step 2 - In a small saucepan, heat cream until almost boiling. In a jug whisk egg yolks and sugar until a shade lighter. Stirring constantly, add the egg and sugar mixture to the cream and turn down the heat so that it doesn't scramble the eggs. When thickened remove from stovetop and cool. Once it has cooled down place in the fridge to become cold (or place in an ice bath in the sink).
Step 3 - When chilled, blend in a food processor and then place in an ice cream machine to churn. If you don't have an ice cream maker you can freeze it in a freezer proof container and whisk the mixture once every hour or so for about 3-4 times in total while it is freezing to break up ice formation. This is made with cream so it won't have as much ice as an ice cream made with both milk and cream.