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A First Course Quartet: Pumpkin Ice Cream Recipe
A First Course Quartet: Pumpkin Ice Cream
Armin Amrein, Walserhof, Suisse
Armin Amrein, Walserhof, Suisse
Flavors of Switzerland
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 15 minutes
+ freezing time

Difficulty: Easy
Chef's Note

(1) Numerous chefs use a Pacojet machine to make ice cream. It allows you to mix and combine even frozen ingredients and to prepare ice cream with an extremely fine texture, ready to be served immediately. However, you can also use a traditional ice cream or sorbet maker.

For 4 servings

- 250 g (9 oz.) pumpkin, seeded and peeled
- 90 g (3 oz.) sugar
- 250 ml (1 cup) water
- 1 Tbsp. crème fraîche
- juice of 1/4 lemon

To finish
- a few drops of pumpkin seed oil
- caramelized pumpkin seeds
  1. Coarsely dice the pumpkin, then boil it with the water and sugar for about 15 minutes.
  2. Purée in a blender, then add the crème fraîche and lemon juice.
  3. Strain and freeze. Mix in a Pacojet (1) before serving.

Garnish the pumpkin ice cream with a few drops of pumpkin seed oil and some caramelized pumpkin seeds.

A First Course Quartet
A First Course Quartet: Pumpkin Ice Cream 1
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