My second contribution for the pumpkin buffet was a pumpkin ice cream. I used the recipe for gorgeous Marzipan ice cream which I served last Christmas as blue print. And like this ice cream the pumpkin ice cream is very creamy and keeps this creaminess even in the fridge. It is the Invert syrup, which makes it is soft. To balance the sweetness of the pumkin, I added a little bit of buttermilk. The mixture of spices is similar to pumpkin pie spice, but with some tonka bean to add a touch of special. The ice cream fits well into the Christmas time with its flavour of cinnamon, cardamom and ginger. Its bright yellow brings a bit of sunshine into the dark, grey days!