Roast pumpkin ice cream with coffee crumble and hot chocolate sauce

Roast pumpkin ice cream with coffee crumble and hot chocolate sauce

By
From
Lamingtons & lemon tart
Serves
4 or more
Photographer
Patricia Niven

This is ideal for a Halloween-themed dinner party, or just during the winter when pumpkins are at their best and desserts seem like a necessity to get you through the short days.

This may sound like an unusual flavour pairing, but the warming, roasted notes of the pumpkin ice cream really suit the ‘pop’ of coffee – and nearly everything goes well with a hot chocolate sauce.

The pepitas provide a crunch and are pretty good in salads too!

Ingredients

Quantity Ingredient

Caramelised pepitas

Quantity Ingredient
130g caster sugar
1 teaspoon liquid glucose
150g pepitas

Roast pumpkin ice cream

Quantity Ingredient
250g pumpkin, peeled and seeded
250ml full-cream milk
200ml thickened cream
1 vanilla bean, seeds scraped
100g caster sugar
5 egg yolks

Coffee crumble

Quantity Ingredient
50g caster sugar
50g ground almonds
30g plain flour
20g dutch cocoa powder
10g freshly ground coffee
pinch salt
40g unsalted butter, melted and cooled

Hot chocolate sauce

Quantity Ingredient
75ml thickened cream
75ml full-cream milk
20g caster sugar
150g dark chocolate, roughly chopped

Method

  1. For the caramelised pepitas, preheat the oven to 180°C.
  2. Place 80 ml water and the sugar in a saucepan over medium heat and bring the syrup to the boil. Stir gently to dissolve the sugar before adding the glucose. Add the pepitas and cook for 1 minute before draining the syrup and reserving the seeds.
  3. Place the seeds on a baking tray lined with baking paper and cook in the oven for 10 minutes or until the seeds are glossy and crisp.
  4. Remove the seeds from the oven and leave them to cool. When the seeds are still warm but not hot, use your hands to separate them. Store the seeds in a sealed container until ready to use.
  5. For the roast pumpkin ice cream, increase the oven to 200°C.
  6. Wrap the pumpkin in foil and bake in the oven for 30–35 minutes or until soft. Open the foil and put the pumpkin back in the oven for a further 10 minutes to crisp up some edges.
  7. Place the milk, cream, vanilla seeds and pod in a saucepan over medium–low heat and bring to a simmer. Remove from the heat and set aside. Discard the vanilla pod.
  8. In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale.
  9. Pour one-third of the hot milk mixture into the egg yolk and sugar mixture and whisk well. Pour this mixture back into the saucepan with the milk mixture and mix well with a silicone spatula or wooden spoon. Place the pan back over medium–low heat and stir the ice cream base constantly until the temperature reaches 82°C, using a digital thermometer for accuracy.
  10. Remove the custard from the heat and pour it into a jug.
  11. Place the roasted pumpkin in a blender and start to blend to a purée. Trickle the ice cream base into the blender to help the purée to smooth out. Continue to add the ice cream base until it has all been incorporated.
  12. Prepare a large bowl of iced water.
  13. Pour the pumpkin ice cream base into a bowl and set this bowl in the larger bowl of iced water to cool it down quickly.
  14. Once cool, churn in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.
  15. To make the coffee crumble, reduce the oven to 170°C and line a baking tray with baking paper.
  16. Place all the dry ingredients in a bowl and mix well.
  17. Add the melted butter and mix with your fingers to form irregular-sized crumbs.
  18. Scatter the crumbs on the prepared baking tray. Bake for 10–12 minutes until firm and toasted. Remove from the oven and allow the crumb to cool. Store in a sealed plastic container until needed.
  19. To make the hot chocolate sauce, place the cream, milk and sugar in a saucepan over medium heat and bring to the boil. Remove from the heat and stir in the chocolate. Stir to a smooth sauce and serve immediately.
  20. To assemble, spoon some coffee crumble onto a serving plate – this is a textural element and also stops the ice cream from slipping around.
  21. Shape or spoon the ice cream onto the crumble and top with a few of the caramelised pepitas.
  22. Serve the hot chocolate sauce on top or in a jug on the side.

Tips:

  • You can make the ice cream base up to 4 days in advance, but try to churn the ice cream on the day of serving to achieve the best possible result.

    If you don’t have fresh coffee beans or a grinder at home, you can use the coffee from coffee machine pods. Just take a small sharp knife and pierce the foil releasing the coffee. The weights of coffee in pods will always be on the packets so you won’t have to use scales to weigh the coffee out.
Tags:
darren purchese
burch and purchese
sweet studio
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