Roasted Pumpkin White Chocolate Milkshake
Chef James Clark of Palette at the Madison Hotel - Washington, DC
Adapted by StarChefs

Yield: 6 Servings

Ingredients:

• 1 medium pumpkin
• 2 cups heavy cream
• 6 ounces white chocolate
• 1 quart caramel or dulce de leche ice cream
• Cinnamon
• Nutmeg
• Sugar

Method:
Preheat oven to 350°F. Cut the pumpkin in half and remove skin with a vegetable peeler. Season the outside of the pumpkin with sugar, and roast in oven until soft, about an hour. Once the pumpkin is soft, remove from oven, set aside to cool slightly, and then puree in food processor.

Bring a small pot of water to a slow boil and place a small mixing bowl on top. Add ½ cup of cream to bowl and warm slightly before adding the white chocolate. Stir until melted, set bowl aside, and let cool to room temperature.

Place ice cream, heavy cream, white chocolate and 3 cups of roasted pumpkin puree in a large blender. Season to taste with cinnamon, nutmeg and sugar, and blend until smooth. Blend milkshakes in batches if necessary.

Pour milkshake into small glasses (it is very rich) and serve. If you want to liven up the party, mix in some spiced rum!