[:hk]南瓜乳酪冰淇淋【無雞蛋、砂糖】Pumpkin Yogurt Ice Cream [:en]Pumpkin Yogurt Ice Cream from Scratch [:]

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肥丁太愛南瓜 Pumpkin 了，掘指一數，單是「肥丁手工坊」內已刊載了 12 個南瓜食譜。南瓜既便宜又營養滿分，富含維他命A、糖、澱粉質、胡蘿蔔素。未切開的南瓜不用放進冰箱貯藏，每逢巿場上出售漂亮沉實的南瓜，便情不自禁，大量購入，在家裏堆成一座小南瓜山，放 1 ~ 2 個月也不變壞。

肥丁用自製乳酪和南瓜泥製成冰淇淋，超級簡單，沒有雞蛋和砂糖，但質感綿密，透著南瓜的天然香氣，鮮艷明亮的橘黃色，完全沒有人造色素。為秋老虎降溫，為憂鬱的秋天帶來一點甜。

材料 ( 3 ~ 4 人份 )

• 南瓜 Pumpkin               300 g ( 淨重 )
• 自製無糖乳酪 Yogurt    150 g ( 巿售的也 okay，自製乳酪做法看這裏 )
• 椰漿 Coconut Milk        150 g
• 蜂蜜 Honey                   50 g  ( 改用楓糖漿 Maple Syrup 味道更佳，配方是少甜的 )

做法

1. 南瓜切半，去種籽和棉絮，連皮切片，放進烤箱，以 160C 烤 20 分鐘，用湯匙將南瓜肉刮出，皮棄掉，把南瓜泥放進冷凍庫，冷凍成冰塊 ( 先冰凍再打碎，可縮減後面的冷藏的時間 )

2. 把冷凍南瓜、乳酪、椰漿、蜂蜜放入攪拌機，把所有材料打碎成奶油狀的南瓜泥

3. 把南瓜泥放入大盤中，保鮮紙緊貼南瓜泥封好，防止水氣，放入冷凍庫至稍微結冰 ( 半冰結的時間視乎個別冰箱的溫度，約 2 ~ 4 小時 )，取出用叉子刮鬆果泥，一邊刮一般攪拌，再度放回冷凍庫至完全凍結，即可享用

小叮嚀

• 乳酪和椰漿的比例可自由調整，全乳酪或全椰漿均可
• 用巿售的乳酪，如含有糖份，酌量減少蜂蜜的份量

[:en]

A light and tangy frozen pumpkin yogurt dessert is sweetened with honey or maple syrup.

Ingredients ( Serve 3 ~ 4 )

• 300 g Pumpkin
• 150 g Homemade Yogurt ( Click Here for Recipe )
• 150 g Coconut Milk
• 50 g Honey or Maple Syrup

Preparation

1. Cut pumpkin in half,  remove seeds. Cut into big chunks and roasted it in oven at 160ºC for 20 minutes.  Scoop out pumpkin flesh with a spoon and freeze it until hard.

2. Place pumpkin, homemade yogurt, coconut milk and honey in to a food processor, blend it into puree.

3. Pour pumpkin puree into a big bowl, sealed with the plastic wrap to prevent water vapour. Freeze in the freezer for a while. ( freeze how long depending on temperature of the refrigerator, about 2 to 4 hours ) . Scrap the freezing puree using a fork, put it back again in the freezer until completely frozen, ready to serve.

Tips

• You can use full yogurt or full cream
• Reduce honey in the recipe if yogurt is brought from supermarket

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