Let’s take a detour from the pumpkin norm. Our Thai Curry Pumpkin ice cream is reminiscent of classic pumpkin pie, but far more exotic. We make it with fresh kabocha (aka Japanese) pumpkin roasted in our kitchen and blended with aromatic spices like cardamom, coriander, ginger, and fenugreek (a favorite spice of Jeni’s for its maple-like flavor), then spiked with a heavy punch of coconut and lemongrass.
Trust us when we say it’s addictive. And surprisingly versatile. We’ve been having a ton of fun with this ice cream at Jeni’s HQ. Aside from devouring it by the spoonful, here are three ways we’ve enjoyed it thus far.
1. Paired with anything chocolate.
Pumpkin and chocolate are an epic fall duo. Rich, earthy chocolate only enhances the sweet nuttiness of roasted pumpkin. For all their complementary differences, they both have one big commonality — chocolate and pumpkin are sturdy flavors that bode well to added spice. Like chocolate and cayenne pepper. Or pumpkin and cinnamon. We surmise this is the reason why it’s so unbelievably good when you match Thai Curry Pumpkin — which rides the thin line between sweet and savory — with anything chocolate. Try a scoop on the side of our dense Wiseman’s Chocolate Cake. Recipe below (and also on page 98 of Jeni’s Splendid Ice Cream Desserts).
2. Made into an ice cream pie.
Forget pumpkin pie. Well, forget pumpkin pie as you know it. Swap out your standard canned pumpkin filling (who knows if it’s real pumpkin anyway!) for Thai Curry Pumpkin in your holiday pie. Just fill your baked pie crust with Thai Curry Pumpkin ice cream, freeze it, and then top it with torched meringue when you’re ready to serve. (Try adapting Jeni’s Baked Alaska pie recipe from Jeni’s Splendid Ice Creams at Home on page 187.)
3. Topped with a cookie crumble or gravel.
Because texture can add just as much interest as flavor. Do like our R&D chef, Olivia, and crumble fresh, cinnamon-laden oat cookies overtop. Or make your own crisp gravel topping. Think flavors like chocolate or graham cracker or French toast. For more ideas and how-tos, find our favorite gravels on page 194 in Jeni’s Splendid Ice Creams Desserts.
A Wiseman’s Chocolate Cake
Makes 8 to 10 servings
- 1¼ cups unbleached all-purpose flour or gluten-free flour
- 1¼ cups sugar
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 4½ ounces unsweetened chocolate (99% cacao), finely chopped
- ¼ cup unsweetened cocoa powder
- 1 cup hot coffee
- ⅔ cup sour cream
- 1 large egg, beaten
- 2 teaspoons vanilla extract
- Cocoa powder for dusting
- Thai Curry Pumpkin for serving
Position a rack in the middle of oven and preheat the oven to 325°F. Butter a 9-inch round cake pan. Place a round of parchment in the bottom and butter it, then dust the pan with flour, and shake out the excess.
Whisk the flour, sugar, baking soda, and salt together in a large bowl.
Combine the chocolate and cocoa. Pour the hot coffee over the mixture and whisk until smooth. Whisk in the sour cream, egg, and vanilla. Stir the sour cream mixture into the flour mixture until just combined.
Scrape the batter into the cake pan and smooth the top with the back of a spoon. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Let cool completely in the pan on a rack.
Invert the cake and remove the parchment. A dusting of powdered sugar is all this cake needs. Or serve with a scoop of ice cream, like Thai Curry Pumpkin.