Chop the pumpkins and boil the chopped pumpkin pieces till soft and allow it to cool.Make it smooth puree in a blender and keep aside.
Mix custard powder with a quarter cup of butter milk and keep aside.
Add the remaining buttermilk, salt, sugar, ginger paste, and pumpkin puree.
Heat slowly over medium heat, stirring often.When pumpkin mixture starts boiling add custard buttermilk mixture, nannari syrup and mix well Add the ground spices powder.
Continue cooking the pumpkin custard mixture stirring constantly, until it is thick enough This will take about 6 to 8 minutes.
Allow it to cool completely.Add fresh cream, , and whisk with a whisker till everything gets mixed.
Pour the custard into a airtight container.Freeze overnight ot till almost set.
Freeze overnight ot till almost set.When the ice cream is frozen, scoop into individual dishes and garnish with a piece of nutmeg.
Enjoy this summer with this unique healthy eggless pumpkin Nannari ice cream.
The ice cream may be served immediately after freezing, or scooped into a freezer container for later use.
