Pumpkin Coffee Ice cream

​Like everyone in Bangalore we too are a lazy bunch and we too order our groceries online. My grocery list had a small piece of pumpkin, but to my surprise got a huge one. I am pretty sure they stole it from Hagrid’s pumpkin patch….This is what lead to this delicious pumpkin ice cream. Thanks to MasterChef, I had some idea what flavours would go along with pumpkin for a dessert.

Ingredients:

  • Fresh cream: 200ml packet
  • Pumpkin puree: 2 cup canned/ home made
  • Vanilla essence: 1 tbspn
  • Cinnamon powder: 2 tspn(optional)
  • Sweetened condensed milk: 400ml tin
  • Coffee decoction: 3 tspn

For pumpkin puree:

  • Pumpkin: quarter of a pumpkin
  • Milk/water: a quarter cup

For Coffee Decoction:

  • Instant coffee powder: 3 tspn
  • Warm water: a quarter cup

Method:

Pumpkin Puree:

  1. Cut the pumpkin into cubes and boil it in a cooker.
  2. Once cooled, grind it in a mixer with 2 tbspn of milk. Keep aside.

Coffee decoction:

  1. Add warm water to 3 tspn of instant coffee powder in a bowl. Let it cool.

Icecream mix:

  1. Whip the fresh cream in a bowl until thick and smooth.
  2. To it, add rest of the ingredients along with pureed pumpkin and coffee decoction. Fold it gently until mixed well. Add the sweetened condensed milk according to the sweetness needed.
  3. Pour the mix into an airtight container.
  4. Keep it in freezer for 5-6 hours and serve.

Tips:

  1. To make pumpkin puree, milk is added to get a smooth and vibrant puree. One can replace milk with water.
  2. While adding coffee decoction to the ice-cream mix, make sure that it doesn’t over power the pumpkin flavour.
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9 thoughts on “Pumpkin Coffee Ice cream

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