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Sweet Pumpkin Ice Milk
by author Jason McRobbie

While canned pumpkin is fine in a fix, the few simple steps to creating your own are worth the effort and add greatly to the depth of flavour.

Pumpkin Pure

(yields approximately 2 cups (500 mL) pure)
2 lbs (1 kg) fresh pumpkin flesh
2 Tbsp (30 mL) brown sugar
1 Tbsp (15 mL) fresh rosemary
2 Tbsp (30 mL) unsalted butter, melted
1/2 cup (125 mL) organic apple juice, unfiltered

Preheat oven to 375 F (190 C). Cut pumpkin flesh into 4 equal pieces and place on small baking sheet. Divide all remaining ingredients, except apple juice, over each pumpkin piece. Pour apple juice around pumpkin pieces. Cover baking sheet with aluminum foil and bake for 20 to 25 minutes, or until pumpkin flesh is very tender (overcooked). Remove from oven. Uncover and allow to cool.

When pumpkin is cool enough to handle, scrape flesh off skin, place flesh as well as liquid from the baking sheet in food processor, and pure until smooth. Discard skin.

Ice Milk

2 cups (500 mL) pumpkin pure
2 cups (500 mL) skim milk
2 tsp (10 mL) fresh organic lavender florets (or 2 in [5 cm] cinnamon stick)
8 large egg yolks
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) maple syrup
1 oz (30 mL) brandy (substitute cognac, rye, or rum)

Whisk together pumpkin pure and skim milk in medium saucepan until smooth. Add lavender florets (or cinnamon stick). Place mixture over medium heat to scald (5 to 7 minutes or until it reaches a simmer).

Meanwhile, place egg yolks, sugar, and maple syrup in medium metal bowl. Whisk over a double boiler until thick and light in colour. Remove from heat.

Slowly ladle in scalded milk and pumpkin mixture through a strainer to remove lavender florets (or cinnamon), whisking all the while. Then, return bowl to double boiler and cook, stirring constantly until steaming and thick enough to coat the back of a spoon. Remove from heat and whisk from time to time while mixture cools. (If mixture begins to curdle, immediately pour into a blender and blend until smooth.)

When pumpkin mixture is cool, stir in brandy. Freeze according to your ice cream machine manufacturers directions. Serves 6

Source: alive #311, September 2008

Jason McRobbie is a freelance writer and creative consultant who nourishes his passion for cuisine through his involvement with local food groups such as Culinary Tourism British Columbia.