1 Quart low-fat milk
1/2 Cup unrefined brown sugar (turbinado)
1/4 Cup honey
1 1/4 Cups very finely blended pumpkin puree, canned or fresh from 1 1/4 pound (see below)
2 Teaspoons ground ginger
1 Teaspoon ground cinnamon
1 / 4 Teaspoon of freshly grated nutmeg
Pinch of ground cloves (less than 1 / 8 teaspoon)
1 Teaspoon vanilla extract
1. Combine milk, sugar and honey in a large pot and bring to a boil. Remove from heat and stir until the sugar has completely dissolved. Be transferred into a bowl and whisk in the remaining ingredients. Allow to cool, then chill in the refrigerator.Alternatively, set the bowl in a bowl with water fast chill ice.
2. Place a bowl or container in the Gefrierschrank.Fixieren pumpkin gelato mixture into an ice cream maker for the instructions of the Herstellers.Kratzen in the chilled Bowl and freeze for at least two hours before the servieren.Wenn this Court ahead, allow for 15 to 30 minutes in the refrigerator before serving to mitigate.
To the pumpkin roast: Preheat the oven to 425 degrees.Cover a baking sheet with foil.Put the pumpkin pieces on the baking sheet, drizzle with slide cover 2 teaspoons olive oil or canola oil at the top, closely and in the oven.Bake for 1 1/2 hours or until thoroughly tender.Remove from heat and set you transfer strainer or sieve, a bowl or in the sink.Allow to cool down and drain leave.Peel the pieces and puree in a food processor with the steel blade is equipped.
Yield:Cups, 10 are about five or six.
Preparation ahead:This keeps for a few weeks in the freezer.
Nutritional information per serving: 117 calories 1 gram fat 1 G saturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 1 grams of dietary fiber; 49 mg sodium; 4 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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