Cream or chocolate ice cream will not surprise anyone anymore. And what about such an unusual pumpkin version? A wonderful spicy treat on hot summer days. Also very useful for children and adults!
Ingredients
- Cream (from 33%) – 500 ml
- Egg yolks - 5 pieces
- Brown Sugar - 125 g
- Pumpkin - 400 g
- Ground cinnamon - 1 pinch
- Ground ginger - 1 pinch
- Nutmeg - 1 pinch
- Vanillin - 1 pinch
- Rum - 30 ml
Step-by-step cooking recipe
Bake the pumpkin until soft and grind it in a blender until smooth.
Bring the cream to a boil.
Beat the yolks with sugar until fluffy, add rum and spices.
Slowly and stirring, pour in the hot cream. Heat the mixture over low heat until thickened for about 4-6 minutes.
Add the pumpkin mass, mix everything together, put it in a mold and send it to the freezer.
During the freezing process, stir the ice cream every half hour.
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