Pumpkin ice cream

Cut the pumpkin into pieces and place in a microwave-safe container and cook for about 30 minutes (or in the oven)

puree

Mix all dry ingredients well

Mix the milk, pumpkin, egg yolk and all dry ingredients for 2 minutes at the highest level

Add the cream and mix again briefly

Heat the base for 2 minutes at 85 degrees

Let everything mature in the refrigerator for at least 3-4 hours (I had it in the refrigerator overnight)

Stir well

Freeze ice in the ice cream maker or by hand for 24 hours