Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
8
- 300milliliter thickened cream
- 1 1/2 cup milk
- 1 cup sour cream
- 500grams butternut pumpkin, diced
- 2 chai tea bags
- 4 egg yolks
- 1/4 cup brown sugar
Nutrition per serving
1460kJ / 349Cal
1460 Kilojoules or 349 Calories
17% of daily energy intake*
Protein
5.5grams
Fat
29.6grams
Carbs
14.4grams
Sugars
14.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Steam pumpkin until very soft. purée until smooth. Set aside.
Step 2 of 5
Meanwhile, in a medium saucepan, warm milk and tea bags until simmering. Remove from heat and set aside for 10 minutes to allow the flavours to develop. Whisk egg yolks and sugar together in a bowl until pale.
Step 3 of 5
Remove tea bags from milk, squeezing to extract any tea, and discard. Gradually whisk warm milk mixture into egg mix. Return mixture to cleaned pan and stir over medium heat until the custard thickens.
Step 4 of 5
Combine cream, sour cream and pumpkin in a large bowl. Strain custard over pumpkin mixture and stir well to combine.
Step 5 of 5
Chill until mixture has cooled. Transfer to a freezer-safe container and freeze for 2 hours until the edges have set. Remove and process until smooth. Return to container and freeze overnight or until ice-cream has set.
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