An easy recipe for zero-waste pumpkin ice cream

Students Aileen McColm and Megan Burns make Zero-Waste Pumpkin Ice Cream

Zero-Waste Pumpkin Ice Cream (makes 10 servings)

Ingredients Instructions
  • 600 g Pumpkin Pulp
  • 600 ml Double cream
  • 500 ml Whole Milk
  • 250 g Erythritol (replace with 220 g Castor Sugar)
  • 6 egg yolks
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 tsp turmeric
  • Heat the pulp in a saucepan whilst stirring, wait until it is all soft and squidgy
  • Once soft pass through a sieve (this is to remove any big lumps) discard the left over pulp
  • Add the cream, milk, egg yolks and Erythritol.
  • Add the mixed spices, cinnamon, vanilla and turmeric
  • Slowly heat (try not to burn the mixture)
  • Heat up until over 75°C, if you do not have thermometer then heat until almost boiling. Leave to cool
  • Once cool add to ice cream maker – takes approximately 40-50 minutes
  • If you do not have an ice cream maker we have two methods – the freezer and stir method or the in a bag and shake method. In the freezer and stir – add ice cream to a basin and add to the freezer – after 40 minutes remove and vigorously stir, add back to the freezer and after 30 minutes remove and vigorously stir. Continue until your ice cream is frozen (2-3 hours). In a bag and shake method, Add ice cream to a freezer bag (double bag it), then seal. Add ice cream bag to a basin of ice cubes with salt (approximately every 40 g of ice to 1 tbsp of salt). The salt lowers the freezing point of the ice and can quickly freeze your ice cream, shake vigorously until your ice cream is frozen.
  • The more your shake or stir the smoother your ice cream.