600-700g Pumpkin/Squash
20g Neutral Oil
10+g Baking Spices
300g Clear Apple Juice
50-60g Roasted Carrots
10-20g Fresh Ginger
480-500g Roasted Pumpkin/Squash
280g Boosted Apple Juice
100g Dextrose
90-110g Maple Syrup
20g Molasses
5.0+g Baking Spices
5.0g Salt
4.0g Gum Acacia
2.5g Xanthan Gum
2.0g Lecithin
10.0g Vanilla Extract/Aged Spirit
Target Fat Content: 1.0-1.5%
Target Sweetness: 18.5-20.0%
Estimated AFP: 350-360
Start by breaking down your pumpkin/squash; removing any seeds, peeling skin, and cutting into relatively thin slices. Even many types of pumpkins advertised for cooking purposes can be overly fibrous and watery. Avoid anything with these characteristics and very pale yellow flesh. If you can’t find a more dense pumpkin with actual orange flesh, the best substitute would be kabocha squash. The next best option is a standard butternut squash, although that will be slightly starchier.
Place the pieces of pumpkin/squash (just saying pumpkin going forward) onto a parchment lined baking tray, making sure you have at least as much called for in the recipe. Measure the neutral oil and at least 10g of your favorite baking spices mixture, although more can be used based on personal preference. Brush the pumpkin with the oil and spice mixture until everything is evenly covered. Also place one medium-sized carrot on the tray.
Place the tray in a preheated oven, anywhere in the range of 200-220°C (400-440°F) for approximately 10-15 minutes. Both parameters depend on the degree of roasting/caramelization you personally prefer. Once the exterior appears to be roasted, check that the pieces themselves are soft throughout. The carrot may take another few minutes to roast.
While the pumpkin is cooling down slightly, measure and combine the maple syrup and molasses. (Use the slightly larger quantity listed if you prefer things sweeter.) Also measure and combine the dry ingredients: dextrose, additional spices, salt, GA, XG, lecithin.
Measure the apple juice before placing in a high powered countertop blender, with the roasted carrot and a piece of fresh ginger. Blend until completely smooth, before filtering through an extra fine sieve, cheesecloth, or food grade nylon filter bag. Measure the resulting liquid before placing it back into the blender.
Measure and set aside the roasted pumpkin. Use the slightly smaller quantity listed, if using the larger quantity of maple syrup.
In addition to the apple juice, add both the maple syrup mixture and the dry ingredients. Being sure to get everything measured. Also add approximately half of the reserved pumpkin into the blender.
Blend going to the highest power possible, until the mixture appears smooth. Add the remaining pumpkin before blending again on high power for at least 45 seconds.
Measure vanilla extract, an aged spirit, or some combination. Turn the blender back on to a moderate speed before adding this last ingredient.
Place this mixture in the refrigerator for at least six hours or overnight. After resting, give the mixture one more blend. Place it in the freezer to pre-chill for 20-30 minutes, followed by setting up your ice cream machine.
Churn the sorbet according to the basic instructions of your machine, until it achieves a softserve consistency. Immediately transfer into an airtight container and place it in the freezer for a minimum of a few hours, ideally closer to 12 hours.
This sorbet will be slightly firmer than most because of the starch content. It will require several minutes of tempering in the fridge or room temperature, before serving.