Pumpkin Ice Cream

Courtesy Chef Cheryl-Ann Shortt -Charles on Home Sweet Home with Cup of Joe Caribbean


2 tbsp Regal Custard Powder

5 oz evaporated milk

1 egg

2 tbsp Regal Icing Sugar

1 cup pumpkin water (water from cooking the pumpkin)
¾ cup cooked puréed pumpkin

½ tsp cinnamon

½ tsp freshly grated nutmeg

Regal Pumpkin Seeds for garnish


  1. Make custard base. In a bowl, beat together the milk and egg. Add the Regal Custard powder with the Regal Icing Sugar. Mix well.
  2. Bring the pumpkin water to a boil.
  3. Add the custard mixture slowly to the pumpkin water. Whisk until it starts to thicken. Add the spices and blend.
  4. Using a food processor add the pumpkin ice cream mixture, process intermittently for approximately 3 minutes to incorporate air.
  5. Pour into a container and freeze for a few hours or ideally overnight
  6. When serving quickly toast the pumpkin seeds and sprinkle over the ice cream. You can easily double the recipe for more ice cream goodness.

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