Ingredients
1 cup pumpkin puree
500ml fresh cream
5 egg yolks
¾ cup of sugar
1 teaspoon of cinnamon
½ teaspoon of nutmeg
Way of doing
Pumpkin puree
Wash the pumpkin with water and scrub the skin with a brush. Cut the pumpkin in half and, using a spoon, scrape out the seeds from the pumpkin. Reserve.
Chop the pumpkin into half moons, place in a glass dish and cover with plastic wrap. Place in the microwave for 5 minutes or until the pumpkin is soft. If necessary, leave it in the microwave for longer.
Separate the pulp from the pumpkin. Blend the pulp in a food processor until you obtain a smooth puree. Reserve.
Chop the peel into small cubes. Reserve.
In a pan, place the cream, sugar and egg yolks and heat over low heat, stirring to prevent the egg from curdling. The mixture is ready when the cream covers the back of the spoon (napê point) – around 6 minutes after boiling.
In a blender, beat the pumpkin puree with the egg cream and spices. Refrigerate and let cool before using the ice cream maker.
Place in the ice cream machine and churn until desired consistency is reached. Lastly, add the pumpkin peel cubes and beat just to incorporate them into the dough. Place in the freezer.
***Note: If you don't have an ice cream machine, after blending the cream in the blender, add the cubes of the shell. Pour the dough into a mold with a hole in the middle and place in the freezer for around 4 hours or until frozen.
PRALINE
Ingredients
1 cup roasted and toasted pumpkin seeds
1/4 cup of sugar
1 tablespoon of butter
Way of doing
Place all ingredients in a frying pan over medium heat. Stir until the sugar caramelizes. Pour the caramel with the seeds onto a non-stick surface. Let cool. You can chop it into smaller pieces or use it as decoration in larger pieces.