I love, love, love my new Cuisinart ice cream maker!!! I’ve always wanted one and now I have one! Keep reading on how you could win one of the Cuisinart ice cream makers valued at A$119 thanks to the lovely folks at Kitchenware Direct…
Why do I love it 3x? On top of the fact that in under 20 minutes it churns the most delicious ice cream flavour combinations you can think of, it is pink. And because it is a limited edition pink, and because it is made by Cuisinart, $5 from every maker sold is being donated to the National Breast Cancer Foundation! That’s why!
Now, without any further ado, please allow me to introduce contender number 16 in the Royal Selangor Get Your Jelly On challenge: the chocolate-coated pumpkin and orange sorbet witch’s hats. See a complete list of all my entries for other yummy cone-shaped ideas using the Royal Selangor pewter jelly mould, sales of which support the Breast Cancer Welfare Association in Malaysia.
Back to Halloween. I’ll be honest with you when I say that I have never gotten into the whole Halloween thing…
Growing up in Poland we celebrated All Saints on the 1st of November instead. It was a time of reflection and remembrance of the ones who have passed on. Everyone would head out to local cemetaries throughout the day and evening to tidy up tombstones which have been forgotten or abandonned, and light up candles. One of the cemetaries Mum and I used to go to visit had many celebrities, politicians and other important people buried there, so by nightfall the paths around the most commonly visited stones were glowing with a sea of flickering candle lights.
I liked getting off the main track though. I looked for sites that didn’t have a single light on them, the forgotten ones with wilted flowers in a tarnished vase and month old leaves covering the names of the people who lay there. To me, lighting that one candle was like sending out a warm smile to the person, saying it’s ok, we remember you. I miss being there around this time sometimes…
And while Halloween is still 2 weeks away and Australians don’t really celebrate it as much as Americans or people in Hong Kong do, we often find themed treats and parties leading up to the 31st October. When I first saw the jelly mould and realised the challenge was taking place so close to Halloween, I knew that I had to make some sort of a themed treat. Straight away I thought of a witch’s hat and since pumpkin is the main “ingredient” of Halloween, pumpkin ice cream had to be it!
Since I am not very aware of Halloween customs, a friend of mine, S, whom I have temporarily promoted to the position of my blog’s Artistic Director, suggested I should turn one of the cute little pumpkins I picked up to use as props into a Jack O’Lantern. So I did – very cute! Thanks S 🙂
Before I share the recipe with you, here are the details of how you can win the beautiful pink Cuisinart ice cream maker thanks to Kitchenware Direct and at the same time enter the Olympus camera giveaway!
Giveaways – now closed
WIN: Cuisinart ice cream maker and/or an Olympus camera
To win the Cuisinart ice cream maker: comment on this post + tell me what ice cream flavour would you make if you won? Bonus entries: 1) share the post on Facebook, 2) retweeet this post on Twitter. 3) like or follow Kitchenware Direct on Facebook or Twitter 4) like or follow Wholesome Cook on Facebook or Twitter – if you do already, bonus entry is yours but you have to leave a comment first! Cuisinart giveaway is open to Australian residents only. Entries close October 30, midnight AEST. Winner(s) will be announced on the blog on October 31.
To win an Olympus VG-110 camera: comment on any of the 30 Royal Selangor Get Your Jelly On challenge posts on my blog – multiple entries allowed. Camera giveaway is open worldwide! Entries close October 30, midnight AEST. Winner(s) will be announced on the blog on October 31.
Makes 2 ‘hats’ or 2 cups
Pumpkin and orange ice cream ‘hats’ for Halloween
I have used canned pumpkin for this recipe, which I didn’t even know we could get here but I found some at David Jones Food Hall. The flavour is a lot different to our Kent or Japanese pumpkins, and I would thoroughly recommend making your own puree from either of those two types. I used Stevia to sweeten the ice cream as it is much sweeter than cane sugar but has a GI of 1 – can’t go any lower than that!
For the ice cream:
- 1 cup pumpkin puree (I used canned puree)
- 2 cups thickened cream
- 1/4 cup fresh orange juice
- 1/4 cup Stevia (natural sweetener)
- 1 tsp gingerbread spice mix
- Zest of 1/2 an orange
For the shell:
- Ice magic or any other chocolate coating for ice cream that sets
Prepare your ice cream maker and bowl according to manufacturer’s instructions.
To make the ice cream: combine all ingredients in a small saucepan and bring to a boil. Turn the heat off and allow to cool at room temperature before placing in the fridge for another couple of hours. Once chilled, pour the mixture into the ice cream mixing bowl and assemble your unit. Churn for 15 minutes of until the ice cream is frozen and ready.
Spoon ice cream into your cone moulds and place in the freezer to set, cover with plastic film to prevent freezer burn.
To assemble the hats: pour about 2 tablespoons of Ice Magic onto a sheet of grease proof paper and spread to make a circle. Repeat to make one more. Place in the freezer to set.
In the meantime, unmould pumpkin ice cream cones. Remove the chocolate discs from the freezer and turn the cones out onto the middle of the discs. Pour over extra Ice magic to cover the entire ice cream cone and allow to set. Serve immediately.