Hokkaido Pumpkin (Deluxe)¶

Hokkaido pumpkin, also known as Red Kuri squash or Japanese squash, is a small, orange-red winter squash with a distinct nutty flavor and edible skin.

Split the melon along its ‘equator’, spoon out the seeds and any soft flesh, remove the ‘polar caps’. Then use a vegetable knife or sharp peeler to remove the skin, and cut into manageable pieces.

Finally follow the directions below.

One pumpkin yields about 450 – 500g cooked puree.

Spun on “Sorbet”, cold water treatment and scrape down, then “Ice Cream”, and finally a respin.

Rating: 😋🎃🎃❄️ (very unique flavor, but probably needs to be passed through a strainer)

💡 Alcohol Replacement
If you don't want alcohol in your ice cream, or prepare it for kids, replace the small amount of alcohol with vegetable glycerin. For 10g booze (40 vol%) use 8g VG instead.

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Prep

• 450g Hokkaido pumpkin

Wet

• 75ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 16g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 16g Brandy or Vodka 40 vol%^↗
• 16g Honey

Dry

• 20g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 90%; GI < 7
• 10g Soy protein isolate (nature) [Powerstar]^↗ • unsweetened, unflavored
• 5g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”

Fill to MAX

• 50ml Cream 32% [REWE Beste Wahl]
• 22ml Soy milk 1.6% (sugar-free) [Berief]^↗
• ≈7 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Put the pumpkin pieces into a saucepan, add very little water and a bit of salt, nutmeg, ginger, and tumeric.
2. Put on a lid and steam the pumpkin flesh on low heat until soft, about 20–30 min. Stir occasionally, add a splash of water if needed.
3. Let the puree cool down a bit, add to an empty Creami tub together with the ‘wet’ ingredients.
4. Blend until smooth.
5. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
6. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
7. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
8. Add remaining ingredients (to the MAX line) and stir with a spoon.
9. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
10. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 79.1 kcal; fat 2.6g; carbs 11.2g; sugar 4.7g; protein 2.7g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 340g; 268.8 kcal; fat 8.9g; carbs 38.2g; sugar 15.8g; protein 9.1g; salt 0.3g
• Nutritional values total: 680g; 537.7 kcal; fat 17.8g; carbs 76.5g; sugar 31.6g; protein 18.1g; salt 0.6g
• FPDF / PAC^↗ (target 20..30): 30.02
• Protein / Energy Ratio (ok=12%; hi=20%): 13.47% • LOW-FAT • Low-Sugar • Low-Salt
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 16.3g • 2.4%
• Net carbs: 52.8g • ∝ 5 servings@136g: 10.6g • ∝ 3 servings@227g: 17.6g • energy ratio (low <20%): 39.3%
• 5g 'Salty Stability' is: 3.7g Inulin • 0.6g Glycerol Monostearate (GMS / E471) • 0.3g Tylose powder (E466, Tylo, CMC) • 0.2g Guar gum (E412) • 0.17g Salt • 0.07g Xanthan gum (E415, XG).