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

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

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

Everything you need is here at www.saporepuro.com and in this video.

For ZUCCA GELATO with Currant reduction you need:

ICE CREAM BASE FOR 1kg COMPOUND:

- 120gr of Sucrose SP
- 40gr Dextrose SP
- 5gr Neutro for ice cream 5cf SP
- 40gr Skim Milk Powder SP
- 445gr Whole Milk

INGREDIENTS FOR SOAKING

- 250gr delica pumpkin
- 100gr mascarpone cheese
- A pinch of cinnamon
- Butter (to taste)

RIBES SAUCE.

- 500gr Ribes
- 500gr sugar
- 1g ascorbic acid
- 2gr agar agar
- 500gr fodente chocolate
- 500gr milk

PROCEDURE:

Start by cleaning the squash and putting it in to cook. To make it easier, add a cup of water to the pan so that it stews and softens nicely.

To my personal taste I also added some more spices for flavoring and also a knob of butter. While the pumpkin is cooking let's go weigh all the dry ingredients and then the powders.

I then mix them well together before adding the milk previously heated but taken off before boiling, about 85°. We combine everything and mix thoroughly. You will notice that the Neutro will begin to "pull" the liquid, giving it structure.

At this point we also combine the softened and flavored pumpkin, the pinch of cinnamon, and the mascarpone. We mix again until the mixture is extremely smooth.

Now let the ice cream maker work!

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

While the ice cream is being processed we can make our currant sauce. Very simple to make and applicable to many other sauces and ideas you have in mind! We take our currants and combine them with sugar.

We now place on the stove and let the heat draw out all the juices from the fruit. Now we combine in cooking the ascorbic acid and agar agar. Mind that the thickening occurs on cooling and not on cooking as with gelatin or isinglass.

So even if you see that it doesn't thicken, rest assured, you will see the magic after 15 minutes. After half an hour has passed, we can present the ice cream! I preferred to serve it with a liquid dark chocolate ganache base (50% dark chocolate and 50% milk only on a small saucepan until melted) then two spoonfuls of pumpkin ice cream and finally our currant sauce!

What can we say, the taste amazed us, and the recipe is applicable to so many other flavors out of the ordinary.

So you just have to experiment!