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Fermented Pumpkin Ice Cream

Damian Wawrzyniak, Fine Art of Dining
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  • Whole milk 400ml
  • Double cream 250ml
  • Granulated sugar 95g
  • Freshly-grated ginger 1 tsp
  • Ground cinnamon ½ tsp
  • Cinnamon stick 1
  • Seaweed salt ½ tsp
  • Egg yolks 6 large
  • Dark brown sugar 60g
  • Vanilla extract ½ tsp
  • Dark chocolate (74%) 800g
  • Rum 2 tsp (optional)
  • Pumpkin (fermented 100% pure) 180g


  1. To start ferment the pumpkin. This process depends on the chef's preference. I usually ferment my vegetables until ripe, but my preferred time is four months.
    Make an ice bath for a 2l metal bowl, with a mesh strainer over the top
  2. Mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick,
    nutmeg, and salt. Heat until the edges begin to bubble and foam
  3. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm mixture, stirring constantly
  4. Scrape the warmed yolks back into the saucepan and cook over low heat, stirring
    constantly and scraping the bottom until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 71º-76ºC
  5. Immediately strain the mixture into the bowl nestled in the ice bath. Mix in the brown sugar, then stir until cool. Chill thoroughly, preferably overnight
  6. Whisk in the vanilla, rum (if using), and pumpkin pureé. Press the mixture through a fine-mesh strainer, then freeze in ice cream maker according to the manufacturer’s instructions
  7. Melt chocolate over the steam or in a Chocolate Melter
  8. After ice cream is frozen, use Paco Jet and piping bag to shape (work in the walk-in
    freezer if possible) and cover with thin layer of chocolate
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