Pumpkin Ice Cream

A recipe for bright ice cream with a delicate pumpkin flavor. I would say, creamy-pumpkin. Very delicious and elegant. Pumpkin is a very healthy product and should be present in our diet. If you are not a big fan of pumpkin, try making ice cream out of it, add chocolate and your favorite fruits. I think you will like it.

Pumpkin

4 cups

Cream

2 cups (10% fat)

Sugar

3/4 cup (preferably brown, but white will also work)

Eggs

6 pieces (yolks)

Vanilla

To prepare pumpkin ice cream, peel and cut the pumpkin into small cubes.

Add cream, sugar, and vanilla. Bring to a boil and simmer until the pumpkin is soft (15-20 min).

Remove from heat and puree with a blender.

Slightly beat the egg yolks with a fork and slowly pour into the puree. Return to heat and simmer over low heat for 5-7 minutes, stirring constantly with a wooden spatula.

The mixture should thicken. Let it cool. Stir the mixture several times during cooling.

Transfer the mixture to a container and place it in the freezer for 4-5 hours. During the freezing process, stir the mixture 3-4 times with an immersion blender to prevent ice crystals from forming.

If you have an ice cream maker, from this point on, prepare the ice cream in it (following the instructions).

Pumpkin Ice Cream is ready! When serving, I drizzled it with liquid chocolate, decorated with slices of kiwi and red currants, and added mint leaves. Very beautiful and very delicious!

(4/5)