Make A Tasty Pumpkin Ice Cream at Home!

Autumn season is associated with pumpkins. This product, which has a good appearance and color, is used to make many desserts as well as dishes.

Ingredients for simple pumpkin ice cream:

• Fresh or frozen pumpkin: 0.5 kg

• Sugar: 4 tablespoons

• Rosewater and cardamom: a little (optional)

• Salep: 2 full teaspoons

• Milk: half a cup

How to prepare pumpkin ice cream:

First, peel and chop the pumpkin and cook it with milk until it becomes soft. Then mix it with sugar and let it cool slightly. After that, mix it with salep using a blender or hand mixer, and put it in the freezer. After half an hour, take it out again and blend it again. Repeat this process several times to make the ice cream stretchy and not icy. Finally, decorate and serve with biscuits and fresh or frozen fruit.

Golden Tips:

• The ice cream should not be too sweet, otherwise, it won't become stretchy and won't set properly.

• There's no real need for rosewater and cardamom as pumpkin and milk already have a good flavor, but it's up to your preference.

• This ice cream becomes incredibly colorful.

Ingredients for pumpkin ice cream with gingerbread:

• Gingerbread or ginger cookies: 24 pieces

• Pumpkin ice cream: 250 grams

How to prepare pumpkin ice cream with gingerbread:

Place the ice cream in the fridge for 30 minutes to soften slightly. Place 12 pieces of gingerbread on a tray with the flat side up. Put 1/3 cup of pumpkin ice cream on the center of each. Place the remaining gingerbread pieces flat side down on the ice cream and press gently to spread the ice cream. Freeze the ice cream sandwiches for 2 hours until set, then serve.

You can freeze the ice cream sandwiches for up to 4 more hours and then place them in a zip-lock bag. This way, they can be stored in the freezer for up to 2 weeks. Before serving, place them in the fridge for 30 minutes to soften the ice cream slightly.