Miso and maple pumpkin ice cream | Worcestershire County Council
Miso and maple pumpkin ice cream Ingredients: (serves 6-8) • 250 grams pumpkin insides and off cuts, seeds removed • 1 1/2 tablespoons white miso • 110 grams
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.worcestershire.gov.uk.
Cooking tools:
- Blender
- Loaf pan
- Baking sheet
- Parchment paper
- Oven
- Freezer
- Kitchen timer
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Saucepan
- Rolling pin
- Plastic wrap
Ingredients
- 250 grams pumpkin insides and off cuts, seeds removed
- 1 1/2 tablespoons white miso
- 110 grams maple syrup
- 290 grams silken tofu, drained
- 1 tablespoon vanilla extract
- 70 grams coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice or nutmeg
- 6 plain digestive biscuits
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