If this time of year sends you into an all-pumpkins-all-the-time kick, we totally get you. Accusations of #basic be gone—we can’t get enough of this fall staple. In the first installation of a three-part series of autumnal treats, A Brown Table’s talented Nik Sharma is sharing his recipe for pumpkin ice cream. Covered in a maple syrup and balsamic drizzle, this decadent dessert makes for a picture-perfect addition to Halloween parties and fall dinners.
Pumpkin Ice Cream with maple syrup and balsamic vinegar drizzle
Makes about 2 pints
1 ½ cups balsamic vinegar
1 cup maple syrup, grade A
1 cup (260gm) pumpkin purée (canned or fresh)
4 cups whole milk
¾ cup (150gm) brown sugar
4 tablespoons cornstarch
4 tablespoons tap water, room temperature
8 ounces (227gm) labne/kefir cream (full fat)
1. Place the balsamic vinegar and maple syrup in a thick bottomed saucepan and bring it to boil on medium-high heat. Once the vinegar starts to boil, reduce the heat and allow to simmer for at least 12 minutes or until the volume reduces to a little over 1 cup. Remove from stove and transfer the liquid into a clean and dry container and cool to room temperature before use. If this sauce is too thick or if starts to harden, you can stir in a little boiling water to thin it out to the desired consistency you prefer.
2. Place a wire rack in the center of the oven and preheat to 425F. Line a small baking pan with parchment paper. Spread the pumpkin puree with a silicone spatula over the parchment paper in an even thin layer. Place the pan with pumpkin purée in the oven and allow it to roast for 15 minutes. Remove from oven and keep aside until ready to use.
3. While the pumpkin purée sits in the oven, prepare the ice cream base. Place the milk, heavy cream, remaining 1/4 cup maple syrup, and brown sugar in a large thick bottomed saucepan. Bring the contents of the pan to a rolling boil on medium-high heat with constant stirring. Mix the cornstarch and water in a small mixing bowl and vigorously whisk it into the boiling contents of the saucepan to prevent any clumps from forming. Reduce the heat to medium-low and stir the contents of the pan for 5 minutes or until the ice cream base thickens and acquires a custard like consistency. Remove from stove and transfer the ice cream into a medium-sized bowl and allow to cool in an ice water bath.
4. Once the ice cream base has chilled completely, whisk in the pumpkin purée along with the labne until completely smooth. If there any clumps in the liquid pass it through a fine mesh sieve and discard any clumps left behind.
5. Using the manufacturer’s instructions of your ice cream maker, prepare the ice cream using this chilled pumpkin ice cream base. Freeze the ice cream for at least 4 to 6 hours before serving to firm. Drizzle generously with the maple syrup and balsamic sauce prepared in step 1. This ice cream stays fresh for up to 2 weeks if stored frozen in an airtight container.