Pumpkin Ice Cream

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 5 hrs 30 mins
Course Dessert
Cuisine European
Servings (Default: 8)

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
Pumpkin Ice Cream
Pumpkin Ice Cream

Instructions

  1. Dice the pumpkin, boil it in a little water until soft and then let it cool down. Puree the pumpkin pulp.
  2. 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.
  3. 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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