Primal Kitchen bookSweet kumara

By Rachel Grunwell

(Rachel is on Instagram – just click here)

This recipe has kindly been supplied by Sarah Dueweke from her “Primal Kitchen – Real Food Recipes’ book. The book, by the way, has 176-pages of paleo-diet inspired food inspiration including soups, cookies, to pesto and hearty dinner ideas. Here she has kindly shared her Sweet Kumara Ice-Cream recipe – plus lots of tips on making this. It’s a very cool and quirky recipe which I made myself and I reckon it would be yummy accompanied with apple pie mmmmm… (ps remember to check out Inspired Health’s FaceBook page for our weekly Freebie Friday competitions plus other health, recipe & fitness inspiration – click here)!

Now here’s Sarah’s recipe, who by the way is a bit of a kumara fan: 

She says: “I think I could write a whole book on orange kumara recipes . . . maybe I will. This creamy, delicious primal dessert is fun to make and to share with friends. The spices give it a gingerbreadlike flavour, combined with the goodness of orange kumara! If you’ve never tried making your own ice cream, I highly recommend it.”

Sweet Kumara Ice Cream:

Serves 4–6

5 egg yolks

1 cup Orange Kumara Purée (* instructions on how to make this down further below)

1 tsp Vanilla Extract (* instructions on how to make this down further below)

2 cups cream (or coconut cream for dairy-free)

½ cup liquid honey (can substitute with Date Paste (page 164) or pure maple syrup)

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp salt

Lightly whisk the egg yolks in a small bowl and set aside.

Whisk kumara purée, vanilla, cream, honey, cinnamon, ginger, nutmeg and salt together in a small saucepan and place over a medium-high heat. Warm the mixture until just barely simmering, then temper in the egg yolks. To do this, ladle one spoonful at a time of the hot cream mixture into the egg yolks, while stirring, to slowly bring the temperature of the yolks up without scrambling them. Once the yolk mixture is warm, pour it back into the saucepan with the rest of the cream mixture and continue heating, stirring constantly, until the mixture has thickened. Do not let it boil.

Remove from the heat once thickened. Chill the mixture for several hours, or overnight. To cool it faster, place the mixture in a metal bowl, set this over a larger bowl filled with ice, and stir slowly to cool it.

Once the custard is well chilled, you may churn it through an ice-cream maker according to its directions. If you don’t have an ice-cream maker, you can slow-churn it using a hand mixer. To do this, place the custard in the freezer for a few hours, without freezing it completely. Remove it from the freezer and whip it with a hand mixer for a few minutes to ‘churn’ some air into it.

Return it to the freezer for another 2 hours or so, then whip it once more with the hand mixer and place it back in the freezer to finish freezing. It’s a bit more time-consuming, but whipping the air into it gradually will ensure a light, creamy ice cream!

When I lived in the US, canned pumpkin purée was a staple in my pantry. I was gutted when I moved to New Zealand and couldn’t find it anywhere! But sweet orange kumara is a perfect alternative.


* Orange Kumara Purée

Makes 3–4 cups, depending on the size of the kumara

2–3 large orange kumara Peel and chop the kumara, and place in a large pot of water.

Bring to a boil and simmer for 15–20 minutes, until soft. Drain, then allow to cool slightly.

Purée the kumara in a food processor or with a stick blender until very smooth.

Use straight away in your favourite primal dishes, or freeze in cup-sized amounts for a later date.

To me, it’s gotta be real vanilla extract, not that chemical stuff. Good thing you can make it yourself! Disclaimer – vodka isn’t exactly primal, but used in an extract you would eat such a negligible quantity that it shouldn’t affect your healthy lifestyle goals.


* Vanilla Extract

Makes 500 ml

4–5 vanilla pods

500 ml bottle vodka

Split vanilla pods in half lengthwise and scrape out the seeds. Put the pods and seeds into the vodka bottle, twist the lid on tightly, and give it a shake.

That’s it! Store the extract in a cool, dry place. The longer it has to sit, the better and stronger the flavour will be. Just give it a shake once in a while.


Cook’s Note

You can use the same process to make other natural flavours.

To make almond extract, substitute the vanilla pods for ¼ cup blanched almonds. For lemon or other citrus extracts, mix vodka with fresh citrus peels. Peppermint extract? Combine vodka with fresh peppermint leaves. Try this with any of your favourite flavours!

Reproduced with permission from Primal Kitchen by Sarah Dueweke. Published by Penguin Random House NZ. RRP $40.00. Text © Sarah Dueweke, 2015. Photography © Elizabeth Clarkson, 2015.