Caramel Pumpkin Ice Cream 焦糖南瓜雪糕
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  • 2 egg yolks
  • 1 tsp homemade vanilla extract (may use cinnamon powder)
  • 1. remove skin and seeds from pumpkin, cut into cubes and steamed till soften for about
  • 2. Whisk egg yolks and sugar until thick and pale
  • 3. Heat up the milk until boil with low fire, slowly pour the hot milk into the egg yolks mixture
  • 4. Return the mixture into the pot and heat up with low fire, once the mixture become thicken, remove from heat, set aside to cool and sift it
  • 5. Mix the pumpkin puree and the egg yolks mixture, add in vanilla extract
  • 6. Pour into the shallow base container and freeze
  • 7. Take out from the freezer every
  • 8. Freeze for at least
  • 1. Heat up sugar and water in the pot with low fire, remove from heat once the sugar has caramelized
  • 2. Slowly add in the dairy whipping cream and mix well, set a side to cool
  • 3. During the last whisking of the ice cream, pour in some ice cream to the container then drizzle in some caramel sauce, alternate until finish pouring both the ice cream and caramel sauce
  • 4. Freeze for at least



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