Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 250 ml cream
- 250 ml milk
- 125 sugar, brown
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ ginger root, freshly grated
- 0.25 teaspoon ¼ nutmeg
- 2 pinches clove powder
- 3 egg yolks
- 400 g pumpkin meat
Print Recipe
Pin Recipe Instructions
- Dice the pumpkin, boil it in a little water until soft and then let it cool down. Puree the pumpkin pulp.
- Heat the cream, milk, sugar and spices. Mix the egg yolks with a few tablespoons of it, then add everything to the cream-milk mixture. Keep stirring over low heat until it thickens. Finally add the pumpkin puree, mix and let cool.
- Place in the ice cream maker or in the freezer for 5 hours. If in the freezer, stir every hour with a hand blender.
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