Dessert: Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote

Recipe by Adapted from pastry chef Elissa Narow Active time: 1 hr Start to finish: 5 hrIf you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 cups heavy cream
2 cups half-and-half
1/3 cup coarsely chopped fresh sage
4 (2- by 1/2-inch) strips lemon zest
9 large egg yolks
3/4 cup granulated sugar
1/4 teaspoon salt

Instructions

Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170 °F on thermometer, about 5 minutes (do not let boil).
Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.

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