Yellow Pumpkin Ice Cream
Ingredients
- 300 gr Yellow Pumpkin
- 150 gr of sugar (smooth)
- 1 tbsp Kanji (munjung)
- 100 ml of water for Pumpkin blender (smoothing)
- 150 ml of water
- 50 gr SP / Ovalet (mature on the team)
- 1 tsp pandan / vanilla flavor
- Salt to taste
Step
- Steam the Pumpkin until done, then blend with 100 ml of water until smooth
- Mix the sugar, starch, pumpkin that has been blended before, water 150 ml, salt to taste, cook and stir until it becomes a mixture like porridge then cool.
- After cold add SP / Ovalet already on the team, mixer 20 minutes at high speed.
- Store into the freezer for approximately 3 hours
- After 3 hours of removing from the Freezer, stir briefly plus the desired flavor then the mixer returns 40 minutes at high speed, aiming for all ingredients to blend.
- Re-enter the Freezer for 7 hours
- Pumpkin Ice Cream Yellow is ready to be enjoyed
- Serve with additional fruits or various flavors of gelatin or can also be served with liquid chocolate.
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