If you have time today (haha, who has time the day before preparing a Thanksgiving meal?), the ingredients and the inclination, make this for your guests. They will love you forever.
I happened to have roasted pumpkin puree on hand as well as a big ball of homemade marzipan in the freezer. Also, there were various cartons of milk, cream, half and half in my fridge that desperately needed to be used up. So Pumpkin Marzipan Ice Cream it is!
My goal – to create new Thanksgiving dessert-inspired dishes using leftover ingredients I have on hand. So that’s how this ice cream flavor was born. I discovered that pumpkin and marzipan are an ice cream match made in heaven. Those sweet nuggets of homemade almond goodness are the perfect accent to sweet, earthy pumpkin flavor.
I have included a recipe for homemade Marzipan below. However, feel free to use the store-bought version. I do that all the time. Several packages of marzipan are always lying in wait in my pantry. As far as the pumpkin ingredient in this Pumpkin Marzipan Ice Cream. I highly recommend roasting your own pumpkin instead of using the canned variety. Firstly, the pumpkin texture will not be watery. Secondly, the flavor is so much better than the canned variety.
Roast a Pumpkin
Roasting pumpkins at home is easy peasy. I place the entire pumpkin on a baking sheet and bake it at 400 degrees F. At 25 minutes in, I remove it from the oven and cut it in half. The pumpkin should slice easily at this point. Then, I continue roasting the pumpkin until it has completely softened.
Let it cool and separate the flesh from the skin. Sometimes I save the seeds and roast them separately. However, you can discard them.
Another Thanksgiving winner, winner, turkey dinner dessert.
Pumpkin Marzipan Ice Cream
Ingredients
- 1/2 teaspoon clove powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla bean paste
- 4 egg yolks
- 2 cups roasted pumpkin purée*
Instructions
-
In a small bowl, whisk together the spices and salt. Set aside.
-
In a separate bowl, whisk together the egg yolks in a heatproof bowl and set aside.
-
Place cream, milk, and sugar in a heavy-bottomed saucepan over a medium heat, stirring until sugar has dissolved.
-
Remove from heat.
-
Pour some of the creamy liquid into a measuring cup.
-
Whisking constantly, gently pour the hot liquid from the measuring cup into the bowl with the egg yolks until they are combined.
-
Pour the egg yolk liquid back into the saucepan with the rest of the mixture and reheat over a low flame.
-
Stir in the pumpkin
-
When the mixture starts to boil, remove it from the heat.
-
Transfer to a heat-proof bowl and cover with plastic cling film, making sure the plastic touches the custard. This prevents a crust from forming.
-
Refrigerate at least 3 hours or overnight.
-
Transfer custard to the bowl of an ice cream maker.
-
Process according to the manufacturer's instructions.
-
Mix in the chopped marzipan pieces
-
Scrape ice cream (which will now be soft serve consistency) into a plastic tub with a tightly sealed lid.
-
Freeze for at least two hours before serving.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
-
If you are using almond flour, skip the next two steps.
-
**To blanch raw almonds, boil them for one minute. Rinse immediately in a colander with cold water. Squeeze the skins off with your fingers. They will slip off easily.
-
Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
-
Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps. Replace the blade and pulse a few more times.
-
Add the pure almond extract and the rosewater and pulse until combined.
-
Add the egg white and pulse until the mixture becomes smooth.
-
Remove the mixture from the processor. If it is too wet and sticky, sprinkle powdered sugar over the mixture a little at a time. Knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
-
Wrap tightly in plastic cling film. Store in a ziplock bag.
So, do you like this Pumpkin Marzipan Ice Cream? Then also check out some of these other delicious recipes:
PUMPKIN SCHNITZEL WITH SMOKED PAPRIKA SAUCE
WALNUT STREUSEL PUMPKIN PIE
PUMPKIN APPLE GINGER SOUP
