Summary

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

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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.