This ice cream has been re-balanced according to the recipe by Margot Hindenberger, as it has a slightly different effect on the balance with Austrian ingredients. (Obers has a slightly higher fat content in AT! The ice cream is very compact, easy to ball.
Put the pumpkin in a microwave-safe container and cook in the microwave for about 10-12 minutes at 600 watts. (It went so fast in my microwave)
Possibly a small sip of water to puree. (Mixing stick or blender from CC Kenwood)
Then mix all the dry ingredients, then add all the other ingredients, except the cream and mix briefly, now heat to 85 ° / 2 minutes, mix at the highest level, add the cream, mix briefly.
Cool in a water bath.
Leave to mature in the refrigerator for 3-6 hours.
Mix, freeze.
The Perfecto You can order ice powder in the Movito Online Shop!
Click here to go to the ice cream ingredient shop www.movito.fit
By Silvia Grilnberger-Niessl
Click here!
Christine
17. October 2021 @ 21: 17
Very tasty, nice consistency. Goes well with many other varieties, especially nut ice cream ??