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Calabaza en Tacha (Candied Pumpkin) Homemade Ice Cream

Author Vianney Rodriguez


  • For Ice Cream:
  • 1 1/2 cup Cacique Crema Mexicana
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • For Calabaza en Tacha:
  • 1 pumpkin about 5lbs
  • 2 lb brown sugar
  • 2 lb piloncillo
  • 1 cinnamon stick
  • 2 anise star
  • 10 cloves
  • ½ gallon water


  1. For Ice Cream: In a bowl whisk together Crema, sweetened condensed milk and vanilla extract until smooth. Pour mixture into a freezer safe container and freeze until firm, 8 hours or overnight. When ready to serve, mix in diced calabaza en tacha or add a slice of calabaza on the side and drizzle with caramel sauce from calabaza.
  2. For calabaza en tacha: In a pot add the water, cloves, anise star, cinnamon stick, piloncillo. Bring to a boil, reduce heat; cook until liquid is reduced by half. Prepare the Pumpkin: Wash outer skin, cut in 6 to 8 pieces; remove seeds and cut into slices. Preheat oven to 325 degree. In a roasting pan bake pumpkin with caramel, for approximately 1hr until pumpkin is tender, you will need to baste every 15min. Serve warm with caramel.