Aussie Farmers Direct Challenge

Stay with me folks, it is all good, seriously good.

Last night I played with sharp knives again.  Thankfully without injury

You may have noticed that the Japanese Pumpkin was the one ingredient I’d not used yet from this weeks box. My big plan was to turn it into Pumpkin Pie.

So last night I roasted the pumpkin with the skin on for about 2 hours on 200C. Until it looked like this:

It tastes much nicer in my opinion if you roast pumpkin with the skin on. When it was done, I removed the skin (easier to peel this way also) and mashed up the pumpkin. Then I left it to today to make into pumpkin pie.

While I was making ice cream for the children today it occurred to me to try making a pumpkin ice cream.

Roast Pumpkin Ice Cream

1/2 cup mashed roast pumpkin
200ml cream
200ml skim milk
1 teaspoon of Mixed Spice
1 desert spoon of brown sugar

Blend all the ingredients together. Remove the pumpkin strings from your blender attachment and put those stringy bits in the bin. Blend some more.

Pour into the ice-cream maker and wait for 20-40 minutes for it to set.

Then stand by with spoons and eat straight from the ice cream maker.

The Verdict – This was surprisingly delicious. Both my girls enjoyed it as did my 3yo nephew who was visiting today.  I’d make this again for sure, in fact that pumpkin pie I was planning may turn into pumpkin ice cream. Although I probably still have enough that I could make both and serve them together.