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Cooking Time

Preparation Time :15 Min

Cook Time : 6 Hr 0 Min

Total Time : 6 Hr 15 Min


Serves : 3
  • 250 gms fresh cream

  • 165 gms sugar

  • 2 tsp ginger paste

  • 125 ml nannari sarbath/sarsaparilla syrup (i have used home made nannari syrup)

  • 125 gms pumpkin puree

  • 200 ml buttermilk

  • 2.5 gms all spice powder


  • 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.