Yellow pumpkin or pumpkin for vegetable or Compote ingredients may already we hear. But as the ice cream what can imagine it?
Pumpkin yellow began http://kokimganteng.blogspot.com/2015/04/resep-kuah-bakso-yang-enak-dan-gurih.html to become public because consumption had a choice privilege rather than other fruits. That’s because pumpkin yellow contain provitamin A is high enough and contains vitamin C, iron, and potassium.
Another plus, attractive scents and colors as well as its storage can be long-lasting.
Back to ice cream dessert, which was a participant, Gilani Indonesia Lalan Wake village (IBD) 2nd army to successfully cultivate ice cream made of pumpkin yellow. A very popular dessert many people he created in the workshop apprentices IBD in Jimmy & Co.
Lalan share a recipe how to make ice cream http://kokimganteng.blogspot.com/2015/04/resep-salad-buah-paling-enak-dan-lezat.html made this pumpkin. Yuk peer into the recipe.
1 quart pure milk
1 pint coconut milk
250 grams of milk full cream
4 grain egg yolks
2 fruit lemon/lemon
200 g icing sugar
250 g yellow pumpkin
2 pieces of pandan leaves
1. cut the pumpkin, Peel the outer skin and clean the inside of the seed and then wash with clean water.
2. Once clean, steamed until cooked pumpkin that is until tender. Drain until cool.
3. once cold blender until smooth and store it in a container and pumpkin batter is ready to use.
Make the ice cream:
1. in a medium container, put the egg yolks and sugar then mixer until fluffy. Combine the juice of a lime/lemon from one fruit.
2. in another container of pure heat the milk over medium heat for 10 minutes, while stirring constantly. Then put the coconut milk stir until blended, then stir in the cream, full screen input for 10 minutes or until there is no longer an gumplan.
After no input blob of dough the eggs and powdered sugar then put dough labu. Stir until blended and no clots again. Last sign back the juice of a lime/lemon from one fruit back then stir until blended and matured.
3. Once cooked, turn off the stove and let the ice cream mixture for 20 minutes until the dough is cold.
4. once cool pour in a container according to taste https://superkim89.wordpress.com/ and put into the freezer to freeze. Three hours later, the ice cream is ready to be enjoyed.
For a delicious taste of one liter of milk to just 250 grams pure pumpkin, not preferential treatment because it would pose a very dominant pumpkin flavor.
Otherwise use that produces delicacy is pumpkin 200 grams per 1 litre of milk.