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Ingredientes
- Pumpkin ice-cream
- adapted from Ice Cream by Pippa Cuthbert & Lindsay Cameron Wilson
- Ingredients (for 1 litre)
- 375ml full cream milk
- 3 large egg yolks
- 200g caster sugar
- 1 teaspoon (or more) fresh ginger, grated
- 1 X 450g tin, pumpkin puree
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 250ml double cream
- 1 teaspoon vanilla extract
- Chopped crystallised ginger
- White chocolate chips
- How to
- Heat the milk in a heavy-bottomed saucepan to near boiling point
- 1 1/2 cups sugar
- 1/2 cup water
- 1/2 cup sugar, for rollingHow to
View Full Recipe at Kitchen Butterfly
