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Francisco Migoya
Pumpkin Ice Cream
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Preparation info
Difficulty
Medium
Appears in
top 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
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Recipes
Contents
Ingredients
Pumpkin Purée
2
medium-size pumpkins
Dessert
Spicy
Vegetarian
ice cream
Gluten-free
Method
Preheat an oven to
200°C / 392°F
.
For the Pumpkin Purée:
Split the pumpkins in half and place facedown on a sheet pan lined with parchment paper. Placing them facedown will help dry out the pumpkins, to avoid adding excessive moisture to the rec