Ingredients
- Serves 4
Preparation
- Cut the top off the pumpkin and hollow it out. Dice the flesh (without seeds) and cook it until soft with water, a red chili, sugar, and vanilla bean seeds. Blend with an immersion blender and fold in the cream. Freeze the ice cream mixture in a sorbet maker (ice cream machine).
- Alternative: Place it in the freezer and stir every half hour until it reaches a thick, creamy consistency. Prepare the hollowed-out pumpkin top as a Halloween decoration and use it as an ice cream bowl.
- Chop the couverture and mix it with honey in a bowl. Bring the milk to a boil with ginger and vanilla bean seeds, then pour over the chopped couverture. Stir into a smooth chocolate sauce. If desired, fold in lightly whipped cream for a richer texture. A drop of rum, orange, or coffee liqueur adds a nice finishing touch.
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