Wednesday, 15 February 2012

Pumpkin Ice Cream

Pumpkin is usually made of vegetables or a mixture of food, but it is already common. What happens if a pumpkin used as an ice cream? Of course we will imagine what it feels like. Of taste may be different from the ice cream in general. Do not just focus on the flavor and shape, but the content of the pumpkin is very useful for our body. Many controversies that arise in certain countries made some ice cream or fat-containing pig enzymes. We do not have to worry about a natural ingredient in the pumpkin. Guaranteed natural and rich in vitamin A, vitamin C and contain antioxidants that can prevent various types of cancer. There are many more uses fruit is a symbol of Halloween.

1. 400 grams pumpkin, peeled and steamed until completely soft and puree until smooth while still hot.
2. 125 ml of cooking water
3. 70 ml of soy milk
4. ¼ teaspoon salt
5. 3 tablespoons granulated sugar
6. 3 tablespoons olive oil
7. 150 grams of raisins, flush with boiling water until submerged, leave until soft and fluffy
8. 100 grams of almonds / cashews

How to make:
1. mix pumpkin, soy milk, cook water, sugar, olive oil and salt. Mixer all theingredients until smooth and evenly. Enter in a closed container, stored in a freezeruntil half frozen
2. blender until smooth, put ice in a closed container, keep longer in the freezer untilhalf frozen. Process again with a blender until smooth
3. ice mixed with raisins with marinade liquid and stir well. Enter in a closed container, stored in a freezer until half frozen, and serve.