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!

Pumpkin Ice cream

• 500g Butternut pumkin
• 100g Buttermilk
• 200g cream cheese
• 1 Pinch Tonkabohne
• 1 Pinch  Nutmeg
• 1/4 Tsp- allspice
• 1/4 Tsp. cardamom
• 1/2 Tsp. Ginger
• 1 Tsp. Cinnamon
• 1 Pinch Salt
• 90g sugar
• 120g Invert syrup

Half the butternut pumpkin and bake it for 60 min at 180°C until tender. Puree together with cream cheese and buttermilk. Mix with the remaining ingredients and cool it in the fridge for at least 1 hour, better over night.

Freeze in the ice creak maker according to the manual.

Tipp: As cream cheese and invert syrup helps to keep the ice cream soft and creamy, you can freeze the mixture in the freezer as well.