1. Prepare materials
2. Cut the pumpkin into thin slices and put it in the microwave for 3 minutes. Use chopsticks to fork it easily.
3. Add 70g of milk and white sugar in a milk pan and heat it on low heat until it melts. Beat 2 egg yolks and slowly add to the milk liquid. Stir while adding to prevent it from forming egg drop soup. Heat until it is viscous and turn off the heat to cool.
4. Put the pumpkin and milk liquid into the food processor to puree
5. Pour in 150ml whipped cream and stir well
6. Cover with plastic wrap and freeze in the refrigerator for 2 hours
7. Beat it with a whisk for about 5 minutes, the evaporated milk is a little puffy, put it back in the refrigerator and freeze, and the pumpkin ice cream is ready.
8. Now it’s time to make caramel. Heat 60g sugar and 1 teaspoon of water in a pot to boil until the color you like and turn off the heat.
9. Pour in 70g whipped cream
10. Mix well into caramel cream and set aside
11. Frozen the ice cream until it is slightly hard, take it out, pour in the caramel cream
12. Stir gently with chopsticks a few times, don't over-stir it, it will look better with some texture.
13. Now you can enjoy the delicious ice! Guaranteed to let you eat a bite without forgetting!
