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Cooking Time

Preparation Time : 15

Cook Time : 360

Total Time : 375


Serves 3

  • Fresh cream 250 gms

  • Sugar 165 gms

  • Ginger paste 2 tsp

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

  • Pumpkin puree 125 gms

  • Buttermilk 200 ml

  • All spice powder 2.5 gms


  • 01

    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.

  • 02

    Mix custard powder  with a quarter cup of  butter milk and keep aside.

  • 03

    Add the remaining buttermilk, salt, sugar, ginger paste, and pumpkin puree.

  • 04

    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.

  • 05

    Continue cooking the pumpkin custard mixture  stirring constantly, until it is thick enough  This will take about 6 to 8 minutes.

  • 06

    Allow it to cool completely.Add fresh cream, , and whisk with a whisker till  everything gets mixed.

  • 07

    Pour the custard into a airtight container.Freeze overnight  ot  till almost set.

  • 08

    Freeze overnight  ot  till almost set.When the ice cream is frozen, scoop into individual dishes and garnish with a piece of nutmeg. 

  • 09

    Enjoy this summer with this unique healthy eggless pumpkin Nannari ice cream.

  • 10

    The ice cream may be served immediately after freezing, or scooped into a freezer container for later use.



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