PUMPKIN SPICE COCNUT ICE CREAM IN A BLANKET
I LIKE TO HIDE MY VEGETABLES IN ICE CREAMS
Starting this Sunday, we’ll leave Bejing for more than a month, traveling to Hong Kong (for work), then Taiwan, then maybe Lisbon… Madrid… St Sebastian… or who knows. Traveling used to be a big part of who we are, but we haven’t done this kind of “long distance/large scale” travelling for 2 years now, you know, for personal reasons, and I’m finding that it’s taking a bit of practice to get our grooves back.
So today, I’m quickly leaving you a recipe that I made from some leftover pumpkins. As you know, I like to hide my vegetables in ice creams. And do you know that pumpkin and coconut milk are great pals? We got that from Thailand. And do you know that ice creams are so much better on a pancake-cone instead of a regular one? Learnt that from Seoul.
And I can’t wait to find out more, out there, on this new journey.
- 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
- 2 large egg yolks
- 2 tbsp (20 grams) potato starch, or cornstarch
- 1/4 tsp salt
- 1 1/4 cup (168 grams) all-purpose flour
- 2 tbsp (20 grams) light brown sugar
- 2 1/2 tsp baking powder
- 1/8 tsp salt
- 1 1/4 cup (297 grams) whole milk
- 2 tbsp (2 grams) unsalted butter, melted
- 1 tbsp (15 grams) water
- TO MAKE THE ICE CREAM: Preheat oven on 200 C/400 F. Scatter the diced pumpkins on a baking sheet, then toss evenly with granulated sugar, cinnamon, allspice an 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.
- TO MAKE THE PANCAKE CONE: Make a few paper-cones and staple the seam-side together to secure.
- Whisk together flour, light brown sugar, baking powder and salt together in a bowl. Add milk, melted butter and water, then stir together with a fork until just even. The batter should be quite loose and slightly lumpy. Heat up a non-stick skillet over medium heat, then WITHOUT ADDING OIL (I find that it makes a smoother surface/prettier cone), add 2 tbsp of batter into the pan and smooth it out into a thin disk with a spoon. Cook until the first side is deep golden browned, then flip and cook for another min. The second side doesn't have to get too much browning.
- Set aside on a cooling rack to cool slightly, then roll it up like how you would roll a waffle cone. Set it inside the paper-cone to keep its shape. Then serve it with the pumpkin spice coconut ice cream.
The pumpkin-weight does not include skin and seeds.