Ingredients
For pumpkin ice-cream
187ml Fresh pumpkin
250ml Heavy cream
375ml Milk
80ml Sugar
2.5ml Salt
5 Egg yolks
62ml Dark brown sugar
2.5ml Vanilla extract
2.5ml Ground cinnamon
2.5ml Ground ginger
1.25ml Ground black pepper
For salted caramel sauce
2 cups Sugar
170g Butter (soft)
1 cup Cream
1T Salt
For the chocolate bark
3 x 90g 75% Cocoa slabs
To sprinkle Maldon salt
Toasted Pumpkin seeds
For the ginger biscuits
100ml Butter, softened
125ml Golden syrup
2 Eggs
300ml Brown sugar
375ml Cake flour
30ml Baking powder
45ml Ground ginger
1.25ml Salt
Instructions
METHOD FOR THE PUMPKIN ICE CREAM
Peel the pumpkin and cut into cubes. Boil the pumpkin until cooked through. Strain from the cooking liquid and let it cool. Once cooled, puree the pumpkin until smooth.
Create an ice bath, by placing a small bowl in a large bowl, filled with ice. Pour the cream into the small bowl. Warm the milk in a saucepan, add the sugar and salt and warm over a low to medium heat.
Whisk the egg yolks separately. Slowly add the warmed milk mixture to the egg yolks, making sure you temper the egg yolks, keeping on whisking. Add this egg mixture back into the saucepan and cook over a low heat. Keep on stirring until the mixture thickens. Place a strainer over the cream and strain the egg mixture through the strainer into the cream. Stir until the mixture is cold. Puree this mixture in a blender, adding the pumpkin puree, brown sugar, vanilla, cinnamon, ginger and pepper. Blend until smooth and add to an ice cream churner and churn until it is the right consistency.
METHOD FOR THE GINGER BISCUITS
Pre-heat the oven to 180°C.
Melt the butter and syrup together over a low to medium heat.
Add the eggs and mix together, then the sugar.
Sift flour, baking powder, ginger and salt in a mixing bowl and add the wet ingredients. Mix the ingredients together, roll into small balls, roll out in rough round shapes and arrange on baking trays.
Bake for 12 minutes at 180°C, remove and leave to cool on a cooling rack.
Blend in the food processor to make a crumb.
METHOD FOR SALTED CARAMEL SAUCE
Melt the sugar in a pan. Do not stir, swirl. Once it has melted keep an eye on it, as soon as its turns darker, add the butter and whisk together until the butter has melted. Take off the heat and slowly whisk in the cream. Add the salt and stir through. Set aside to stand, then pour in a jug to serve.
METHOD FOR CHOCOLATE BARK
Prepare a double boiler. Place a metal bowl over a pot of boiling water, making sure the bowl doesn’t touch the water. Break the chocolate into the metal bowl and let it melt. Stirring in intervals. Smooth the melted chocolate onto a silpat, set on a baking tray. Sprinkle with the seeds and salt. Set aside and let it set. Break into rough bark pieces for service.
TO SERVE
Dish the pumpkin ice cream into your choice of ramekin. Sprinkle the crumb on the side, add the bark and the chocolate shards on the plate.