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
my family too and we shall talk about icecream today. juice. cream cheese. We adore icecream. cream. quest to find icecream parlours/kiosk and new flavours
I missed those cempedak potong stick so I have to create Cempedak IceCream instead. cream). When the icecream is ready, add the chempedak and blend until well
This recipe does not require an ice-cream maker but I used it as it can churn the ice-cream out for me in an hour to consume straight away to beat the heat
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