Who says ice cream is just for the summer? I love it all year round! There are so many fruits, veggies and treats that you only see in the fall and winter that lend themselves beautifully to ice cream.
One winter flavor combination I love is pumpkin and amaretto. They’re used together in the Lombardia and Emilia-Romagna regions as a tortelli (large tortellini) filling; why not use them together in ice cream? Pumpkin is readily available in a can in many places, but avoid the temptation. There’s nothing like fresh pumpkin for this ice cream.
I’m trying to keep things light these days so I used skim milk instead of cream. I also used brown, demerara sugar instead of white sugar.
- Pumpkin – 600 grams
- Egg yolks – 2
- Skim milk – 400 ml
- Brown (demerara) sugar -30 grams
- Salt -1/8 tsp
- Amaretti biscotti, crumbled – 60 grams
- Steam the pumpkin unrtil a knife slips through it easily
- Puree the pumpkin, then cook over a double boiler until thickened
- Cook the milk,sugar, salt and egg yolks over a double boiler, stirring constantly, until the mixture coats the ack of a wooden spoon
- Whisk the pumpkin into the milk mixture
- Cool thoroughly, then place the mixture in the ice cream maker
- Five minutes before the ice cream is done add the crumbled amaretti biscuits