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Sweet Pumpkin Ice Milk


    Sweet Pumpkin Ice Milk

    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 Purée

    (yields approximately 2 cups/500 mL purée)
    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 purée until smooth. Discard skin.

    Ice Milk

    2 cups (500 mL) pumpkin purée
    2 cups (500 mL) skim milk
    2 tsp (10 mL) fresh organic lavender florets (or 2 in [5] 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 purée 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: "Sooke Harbour House", alive #311, September 2008


    Sweet Pumpkin Ice Milk




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    Beet Falafel Burgers with Dilly Tahini Sauce

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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.