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I LIKE TO HIDE MY VEGETABLES IN ICE CREAMS
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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.
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Ingredients
- 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
Instructions
- 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.
Notes
The pumpkin-weight does not include skin and seeds.
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25 responses to “PUMPKIN SPICE COCNUT ICE CREAM IN A BLANKET”
I’ve never seen ice cream done like this before! Roasting the pumpkin yourself is such a fab idea!
Put sweetened condensed milk in just about anything and I’ll eat it. Including a big spoon.
We went to Lisbon this summer and absolutely loved it. So beautiful, with excellent food and such kind people. Even though I have a seemingly never ending list of places I want to visit, a return trip to Portugal keeps making its way up the list.
Hi there!
@Allyn: wonderful to know you enjoyed your time here! I’m actually from a town north of Lisbon, but I’ve been living here for the past 10 years (since college) and even nowadays I still find wonderful GEMS when it comes to stuff to be discovered, visited and, specially, eaten around here! Hope you had the time to visit Sintra, and the south margin of Tagus river too :) if not, that, and also Oporto (Port wine, yay!) definitely justify a future visit!
@Mandy: absolutely adore this, I love pumpkin (my grandma uses it to make these deep fried cakes we call “filhoses” (http://4.bp.blogspot.com/-yFycedomahs/UpMLMKKxUNI/AAAAAAAAB7s/74jN3Mx1tOc/s1600/011.JPG) and this sort of… well, mash/purée that is satisfying as hell and though it’s sweet, I call it dinner (http://4.bp.blogspot.com/_sxBiaq_6KyU/Sqvm9lZETxI/AAAAAAAABSM/mzhvqHMBtsk/s400/DSC00322.JPG).
If you’d like some sort of tips on visiting Portugal, feel free to ask!
Cheers!
this reminds me of the egg waffle cones i’ve been seeing everywhere! but since i don’t have an egg waffle mold/cooker (nor should i ever buy one because there’s never enough space, sigh), this sounds like an amazing alternative (:
Have a perfect time wherever you go! Will miss your posts, but I am sure you will reward us with Insta ;)
Nomnomnom
Wow what a beautiful colour and hiding vegetables in ice cream your on to something there.
mesmerizing…
Have the best time travelling, Mandy!! I’m going to India for 3 months and you bet in excited about all the travelling I’m going to do while I’m there. :)
This ice-cream looks delicious!! I remeber eating a similar crispy pancake in Thailand too (made by this cute older lady at the floating market) so it’s awesome that it’s something found in Seoul too.
I hope you and Jason have a wonderful time traveling. I know what you mean about trying to get back in the groove. My husband and I haven’t done much traveling together for a long while. I’m really missing it.
Eat some great food and report back! (Is Shrimpy going to be OK?)
Laurie,
Yes! Shrimpie will be okay. We have someone taking care of him!
OK, great! I knew you would take care of him. I’m silly to worry. I know he is a pretty tough cookie. Bon Voyage!
OH no you’r not! We feel terrible leaving him for so long, but we actually have to due to some stupid chinese tax law… anyhow, I worry when my friends leave their dogs for a long period of time, too. But at least we have someone to stay right in our apartment with him, so he doesn’t feel nervous :)
wow! this is incredible! I need to try ice cream in a pancake!
Hi! I have perfected this recipe of vegan ice cream… would the addition of the pumpkin be the same if i were to just add it to this? http://www.thekitchn.com/how-to-make-vegan-ice-cream-cooking-lessons-from-the-kitchn-204755
Rachel, the formula doesn’t seem all that different so I don’t see why not. But you may need to increase the sweetness for the addition of pumpkin.
safe travels!
I have a healthy recipe for condensed milk. I am going to try and make this ice cream with it instead if the tinned milk….Wish me luck….this is a beautiful recipe and I’d hate to spoil it..
This looks amazing! I love pumpkin ice cream!
That ice cream looks the creamiest!! I hope you enjoy your travels, sounds like a wonderful trip!
Coconut is misspelled in your title! :) LOVE your blog!
Was browsing through your blog for ice cream recipes cos gee, the weather is so hot in the tropics right now. I was looking at the corn ice cream recipe and noted that tapioca starch and cornstarch could be use interchangeably. Does that mean I could replace the potato starch/cornstarch with tapioca starch here as well? Thanks!
SH, tapioca starch thickens differently from potato starch or cornstarch (there’s quite a difference in the texture). In this case, where the starch is not a predominant ingredient, you MAY BE able to use them interchangeably though I haven’t tried it.
Thanks much! It is 2plus am here and I am up making the corn ice cream base… Cos … Only cos I am mad I guess. Here’s to hoping it churns beautifully tomorrow morning!
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