The ingredients for ice cream. The main culprit of this recipe - pumpkin. Quince complement the taste, it combines perfectly with the pumpkin, and no less useful.

Pumpkin cut into large slices, sprinkle with cinnamon and sugar. Pour some water in an ovenproof container and put on 20-30 minutes to bake. Pumpkin should be soft but not fried.

While the pumpkin is cooking, prepare the creamy base for ice cream. Bring 350 ml of milk and 150 gr of sugar to a boil, enter a thin stream, with constant stirring, previously whipped with the remaining milk, the egg yolks. Without ceasing to interfere, bring the mixture until lightly thickened, but do not let it boil. Add the lime zest. Remove from heat and continue to mix for another few minutes to cool down a bit and not to allow the yolks to coagulate. This cream can be prepared in advance, chill in fridge. Baked pumpkin flesh will turn into a smooth puree, also cool together with milk base before making ice cream.

In the bowl for whisking connect dairy based and pumpkin puree, continuing to whisk, enter the heavy cream and fresh ginger juice.

Whisk the mass to a magnificent state, but not kill, the cream turned into butter. Better not downbeat. Put the mixture into the ice cream maker and follow ice. If there is no ice cream freezer, use a container with a lid. Place it in the freezer. The first 2-3 hours remove the mixture from the freezer, whisk every 30 minutes, and then leave the chamber to complete curing.

Quince cut into thin slices, boil until soft in syrup and use to decorate and add additional flavor of your ice cream. Very well complement the taste of the medallions milk chocolate.

Ginger adds a sweet spiciness and warmth. The pumpkin gives your taste and the subtle color of the autumn sun. Enjoy warms and give joy to your loved ones.