Tip 2: Pumpkin Cardamom Ice Cream
You will need
- For ice cream:
- - 300 g pumpkin;
- - 300 ml of cream of 22% fat content;
- - 150 g of sugar;
- - 4 egg yolks;
- - 1 tsp cardamom;
- - chocolates, nuts, sauces for serving - choose yourself.
- For chocolate sauce:
- - 30 g butter;
- - 3 tbsp. spoons of sugar, sour cream or heavy cream;
- - 2 tbsp. spoons of cocoa powder.
Peel the pumpkin from the peel and seeds, cut the pulp into large cubes. Put the pumpkin in a saucepan, cover with cream, add cardamom and sugar. Bring to a boil, cook on medium heat for 15-20 minutes. Remove from the stove, punch with a blender until mashed. Beat egg yolks with a fork. If the yolks are small, then take not 4, but 5.
Pour yolks into pumpkin puree in a thin stream, cook for 5 minutes over medium heat. Constantly stir the mass with a wooden spoon. Then pour the mass into the container, cool it, during cooling in the freezer, take the container a couple of times and mix its contents.Pumpkin ice cream should be cooled 5-6 hours, during this time you need to mix it about 4 times, then in the dessert is not formed large ice crystals.
Prepare chocolate sauce for ice cream. Mix butter, cocoa powder, sugar, sour cream or heavy cream in a saucepan. Melt to full uniformity over medium heat. Cool the sauce.
Serve pumpkin ice cream with chocolate sauce. Top you can decorate with pumpkin seeds and pecans.