This is the perfect addition to fruit compote (warm or cold) or dunked in a cone and devoured in the scorching heat. There’s something special about the combination of coconut cream and pumpkin, subtly spiced up the way they do in Thailand, aka dessert heaven, that is somewhat out of control.
Thank you, Lady and Pups, for this forever giving twist on ice cream. You’re divine. This is divine. Eating this is divine.
18.9 oz (535 grams/from 1 mini pumpkin) peeled and diced pumpkin
1 tbsp granulated sugar
1/2 tsp ground cinnamon
1/4 tsp allspice
1/8 tsp freshly grated nutmeg
1 can (400 ml) full-fat coconut milk
3/4 cup (225 grams) sweetened condensed milk (soy cream optional)
2 large egg yolks
2 tbsp (20 grams) potato starch, or cornstarch
1/4 tsp salt
Preheat oven on 200 C/400 F. Scatter the diced pumpkins on a baking sheet, then toss evenly with granulated sugar, cinnamon, allspice and nutmeg. Bake in the oven, flipping occasionally, for about 50 min until very soft and slightly caramelised (we not only want to cook the pumpkin, but also remove excess moisture to deepen the flavour).
Meanwhile, whisk together coconut milk, sweetened condensed milk, egg yolks, potato starch and salt in a pot, then set over medium-low heat. Whisking constantly and cook until the content has fully thickened. It should resemble the consistency of loose pastry cream.
Transfer both the baked pumpkins and coconut milk mixture into a blender, then add an extra pinch of freshly grated nutmeg and cinnamon and blend until the content is extremely smooth.
Cover with plastic wrap and chill in the fridge for at least 6 hours to overnight. Churn it into ice cream according to the instruction of your ice cream maker, then freeze for at least 6 hours until hardened.
Words: Paris Bielby | Recipe & Images: Lady and Pups