Pumpkin / pumpkin pie ice cream / Austrian variant

Name: Pumpkin / pumpkin pie ice cream / Austrian variant
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 754g

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.

Ingredients

Ingredients
60g sugar
1g salt
30g Eis perfecto
45g Perfecto more
11g Perfecto Bindemittel
150g cream 36% (longer fresh from Hofer)
150g milk 3,5% (Schärdinger bottled milk)
75g condensed milk 10% unsweetened (bear brand or Kaufland own brand)
230g Hokkaido pumpkin
2g Pumpkin Spice seasoning

Preparation

Step 1:
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)
Step 2:
Possibly a small sip of water to puree. (Mixing stick or blender from CC Kenwood)
Step 3:
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.
Step 4:
Cool in a water bath.
Step 5:
Leave to mature in the refrigerator for 3-6 hours.
Step 6:
Mix, freeze.