Pumpkin and Curry Leaf Ice Cream

A creamy and bold fusion ice cream made with earthy pumpkin and aromatic curry leaves, offering a unique blend of sweetness and spice for an adventurous dessert experience!

Here's a visual representation of Pumpkin and Curry Leaf Ice Cream, showcasing its unique blend of flavors and a perfect gourmet dessert vibe! 🍦🍂/This image was created with the assistance of DALL·E

Surprise your palate with the bold and unexpected combination in Pumpkin and Curry Leaf Ice Cream.

This unique dessert blends the earthy sweetness of pumpkin with the aromatic, slightly citrusy flavor of curry leaves. A true fusion of flavors, this creamy treat brings together warmth, spice, and a subtle savory note, perfect for those looking for a gourmet twist on traditional ice cream.

How to Make Pumpkin and Curry Leaf Ice Cream

Ingredients

1 1/2 cups pumpkin purée (homemade or canned)
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
2 tablespoons brown sugar
5-6 fresh curry leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract

Instructions

1. Infuse the Milk with Curry Leaves:

In a saucepan, combine the whole milk and fresh curry leaves. Heat over medium heat until it begins to steam (do not boil). Remove from heat and let the curry leaves steep in the milk for 10-15 minutes. Strain and set aside.

2. Make the Ice Cream Base:

In a separate bowl, whisk the egg yolks and sugar until pale and smooth. Slowly add the warm curry leaf-infused milk into the egg mixture, whisking constantly to temper the eggs.

3. Cook the Custard:

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the pumpkin purée, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt.

4. Chill and Churn:

Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.