Pumpkin ice cream

Ingredients

6 servings

• 300 g of red kuri squash
• 10 cl of skimmed milk
• 20 cl of crème fraîche
• 3 egg yolks
• 3 tablespoons of cane sugar
• 1 pinch of cinnamon
• 1/2 vanilla bean

Steps

1. 1

   Wash and cut the pumpkin into pieces. If it is organic, you can keep the skin, otherwise remove it.

2. 2

   Cook it for 10-15 minutes in a pot of boiling water.

3. 3

   Drain it and blend it to obtain a smooth puree.

4. 4

   Preparation of the custard: In a saucepan, heat the milk for 5 minutes with the vanilla bean split in two.

5. 5

   Turn off the heat and let it infuse for 15 minutes. After this time, add the liquid cream and heat again.

6. 6

   In a bowl, put the 2 egg yolks, sugar, and cinnamon. Incorporate the milk/cream and whisk to combine with the egg yolks. Return to the saucepan and heat again over low heat until the custard thickens.

7. 7

   When the cream has thickened, mix it with the pumpkin puree. Let it cool and store in the refrigerator.

8. 8

   Pour the mixture and start your ice cream maker program.