Recipes
Pumpkin Ice Cream

Courtesy Chef Cheryl-Ann Shortt -Charles on Home Sweet Home with Cup of Joe Caribbean
Ingredients
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
Directions
- Make custard base. In a bowl, beat together the milk and egg. Add the Regal Custard powder with the Regal Icing Sugar. Mix well.
- Bring the pumpkin water to a boil.
- Add the custard mixture slowly to the pumpkin water. Whisk until it starts to thicken. Add the spices and blend.
- Using a food processor add the pumpkin ice cream mixture, process intermittently for approximately 3 minutes to incorporate air.
- Pour into a container and freeze for a few hours or ideally overnight
- When serving quickly toast the pumpkin seeds and sprinkle over the ice cream. You can easily double the recipe for more ice cream goodness.