Note: Todd Porter and Diane Cu swirl this pumpkin puree into their homemade vanilla rum ice cream, but you can use a good quality vanilla.
ROASTED PUMPKIN ICE CREAM
Makes about 1 ½ quarts
1 small pie pumpkin (to make about 2 cups puree)
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/4 cup packed brown sugar
1 quart vanilla ice cream
Turn the oven to 375 degrees. You do not have to preheat. Place pumpkin on a sheet pan; roast for about 1 hour or until it feels soft when you press its sides. Set aside until cool enough to handle.
Split pumpkin open, remove seeds and stringy bits, then scrape out the flesh. Puree the flesh in a blender or food processor until smooth.
Stir in the vanilla, spices and brown sugar.
Let the ice cream soften, then stir in the puree. Serve the soft ice cream immediately, or let it harden in the freezer before serving.
– Todd Porter and Diane Cu, “Bountiful” (Stewart, Tabori & Chang, $35, 304 pages)