Real ice cream even at home with an ice cream maker! Pumpkin and Mascarpone Ice Cream!

Have you always wanted to try making ice cream at home but have always ended up settling for frozen and blended fruit?

Well, this is not just a recipe for space ice cream, but almost the definitive guide to all your questions about how to make it at home.

Everything you need is here on the sitewww.saporepuro.com and in this video.

For the PUMPKIN ICE CREAM with blackcurrant reduction you need:

ICE CREAM BASE FOR 1kg OF MIXTURE:

- 120g of Sucrose SP
- 40g of Dextrose SP
- 5gr Neutral for ice cream 5cf SP
- 40g of skimmed milk powder SP
- 445gr of whole milk

INGREDIENTS FOR FLAVOURING

- 250g of delicate pumpkin
- 100g of mascarpone
- A pinch of cinnamon
- Butter (to taste)

CURRANT SAUCE

- 500gr Currants
- 500g sugar
- 1ascorbic acid
- 2g agar agar
- 500gr Dark chocolate
- 500g milk

METHOD:

Let's start by cleaning the pumpkin and putting it to cook. To make it easier, add a glass of water to the pan so that it stews and softens well.

To my personal taste I also added other spices to flavor and also a knob of butter. While the pumpkin is cooking we weigh all the dry ingredients and therefore the powders.

I then mix them well together before adding the milk previously heated but removed before boiling, at about 85°. We combine everything and mix carefully. You will notice that the Neutral will begin to “pull” the liquid, giving it structure.

At this point we also add the softened and flavored pumpkin, the pinch of cinnamon and the mascarpone. Mix again until the mixture becomes extremely smooth.

Now let's let the ice cream maker work!

I put the mixed mixture in the basket (you can put the basket in the freezer for a few minutes to make the machine's work easier) and set the machine to work. 30-40 minutes will be enough for a creamy ice cream with the right structure.

While the ice cream is being processed we can prepare our currant sauce. Very simple to make and applicable to many other sauces and ideas that you have in mind! Let's take our currant and combine it with the sugar.

Now let's move on to the stove and let the heat make all the juices come out from the fruit. Now let's add the ascorbic acid and the agar agar during cooking. Be careful that the thickening occurs during cooling and not during cooking as with gelatin or gelatine.

So even if you see that it doesn't thicken, don't worry, you'll see the magic after 15 minutes. After half an hour we can present the ice cream! I preferred to serve it with a liquid dark chocolate ganache base (50% dark chocolate and 50% just milk in a saucepan until it melts) then two spoonfuls of pumpkin ice cream and finally our redcurrant sauce!

What can I say, the taste amazed us and the recipe can be applied to many other unusual flavors.

So all you have to do is experiment!