Zero-Waste Pumpkin Ice Cream (makes 10 servings)
- 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.
Food innovation experts at Abertay University in Dundee are tackling a Halloween food waste horror show by releasing a pumpkin ice cream recipe that uses every bit of the beast.
Academics from the Division of Food and Drink have created the frighteningly-tasty reduced-sugar treat (recipe below) with a view to salvaging some of the tonnes of waste created in the UK each Halloween, when we bin around 8 million perfectly palatable pumpkins, according to the #PumpkinRescue campaign.
It is hoped consumers will have a stab at creating their own version of the tasty frozen treat, which is rich in Vitamin A and around 40% less sugar than regular ice cream.
Lecturer Dr Jon Wilkin said: ‘This type of food innovation is an important strand of our research at Abertay, where we have a strong focus on finding novel ways to repurpose and reuse waste items.
‘We’ve used every edible part of the pumpkin to create this ice cream, including the seeds, which we’ve roasted and used as a chopped nut substitute.
‘While this is perhaps more on the unusual side there are plenty of ways to make the most out of your Halloween pumpkin, for example soup or risotto.
‘We’re looking to highlight that there are simple and sometimes creative ways to reduce food waste in general.’
60% of the pumpkin buying public bin the vegetable’s flesh after carving.
Expertise from Abertay’s Food researchers is highly sought after in the industry.
The University’s Food programmes are designed with practical work experience in mind, ensuring that students are equipped with the skills they need to step into the sector after graduation.
For more information on Abertay’s Food and Consumer Science course, visit: https://www.abertay.ac.uk/course-search/undergraduate/food-and-consumer-science/