Do you love fall flavors as much as we do? Malibu Farm’s founder and Chef Helene Henderson want to share with you her tips and tricks to make this Fall the tastiest one yet. Chef Helene is known for her local, organic, fresh, and simply prepared foods with no secret ingredients. She is now incorporating the freshness of her ingredients into these sweet treats that are easy to make and guaranteed to be delicious.
Some of Chef Helene’s favorite dishes include Mini Stuffed Pumpkins as well as Charcoal, Marshmallow and Pumpkin ice cream. Find the receipts below.
Mini Stuffed Pumpkins – Feeds 6
6 mini pumpkins
Start off by baking the mini pumpkins at 375 degrees until they feel soft when pierced. When ready take them out of the oven, let them cool and then cut off the top. Remove the seeds and scoop the middle out until the center is clear and hollow. Then, stuff them with anything you wish to make your perfect holiday dish.
Chef Helene suggests stuffing them with a mix of couscous and vegetables.
Ice Cream – Feeds 4
2 cups heavy cream
1 cup milk
3 cups of half and half
3/4 cups of sugar
1/8 teaspoon of salt
1 tablespoon of vanilla
1/2 cup of pumpkin puree
1 teaspoon of edible activated charcoal
1 cup of marshmallow
Begin by combining the heavy cream, milk, half and half and sugar in a pan on low heat until the sugar has dissolved. Then, add in the salt and vanilla. After it has cooled, churn according to manufacturer’s instructions, or pour into a Popsicle mold to freeze.
To make pumpkin ice cream, add 1/2 cup of pumpkin puree to the mix after adding the salt and vanilla.
For serving garnish with caramel sauce
To make charcoal ice cream, add 1 teaspoon of edible activated charcoal to the mix after adding the salt and vanilla.
For serving garnish with whipped cream
To make marshmallow ice cream, include one cup of marshmallows while the pan is in low heat and stir until they melt.
For serving, char some marshmallows over an open flame, garnish on top and Enjoy!
Malibu Farm 14525 Collins Ave, Miami Beach, FL 33140