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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