this jenis pumpkin ice cream and cake roll is so tasty. Follow this recipe and some healthy facts in this article about this dessert.
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Here's how to make the base for any ice cream flavor in my book, or any ice cream flavor you can imagine. This method can be used to make any flavor of ice cream. This technique can also be used to make ice cream in any flavor you can think of. After thoroughly cleaning and drying the canister, place it in the coldest part of the freezer for at least twenty-four hours before you intend to begin making the ice cream. To make a slurry, combine about 2 tablespoons of the milk and the cornstarch in a small bowl. The slurry should be creamy and smooth. Salt and room temperature cream cheese should be whipped together in a medium mixing bowl until there are no more lumps. Make an ice bath in a large bowl with the primary focus on the ice, and then set it aside. Bring the cream, sugar, and corn syrup, as well as the remaining milk, to a simmer in a 4-quart saucepan. Bring to a boil over medium-high heat, then continue to boil for 4 minutes; timing is critical here. Set a timer for 4 minutes and keep boiling until the timer goes off. Remove the pan from the heat and slowly drizzle in the cornstarch slurry, whisking constantly. Bring the mixture back to a boil over medium-high heat, then continue cooking while stirring for about one minute, or until it has thickened slightly. Take the dish off the heat and set it aside. Slowly and steadily whisk in the warm milk mixture into the cream cheese until completely combined. Perform this step a little at a time as directed to remove any lumps that may have formed in the cream cheese. It is necessary to seal the gallon-sized Ziploc freezer bag after the mixture has been poured inside before placing the contents into the ice bath. Allow sitting for about thirty minutes, checking on it frequently and adding more ice as needed, until it is very cold. First, cut one of the bag's corners, and then pour the chilled base into the frozen canister of your ice cream maker. Finally, place a sheet of parchment paper directly on the surface and cover it with a lid to prevent air from escaping. 
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Place the mixture in the coldest part of your freezer for at least four hours, or until the consistency of the mixture has become firm. When the ice cream maker stops freezing the mixture, the ice cream will begin to separate from the sides of the container, indicating that it is ready. There is no need to wait for the ice cream because it is done the moment the machine stops freezing it (about 25 minutes). If you stop stirring the ice cream before it reaches the desired consistency, you will notice a thin layer of extremely dense ice cream on the sides of the canister. Wait five to ten minutes after removing the ice cream from the freezer before scooping and serving it; the ice cream does not need to completely melt, but it does need to thaw slightly. It is best to serve and eat it while it is still firm but pliable, and you should be able to easily roll it into a ball while it is still at that stage. This is the ideal time to serve and consume it. When you're done scooping the ice cream, put the remainder in the container in the freezer until you're ready to use it again. If the ice cream had melted excessively while at room temperature, refreezing it will result in unpleasantly icy ice cream. Consuming pumpkin in moderation has been shown to have numerous health benefits, including the maintenance of normal cardiovascular function, the control of hypertension and diabetes, the maintenance of normal digestive processes, the acceleration of metabolism, and the strengthening of the immune system. Size, color, and form among pumpkins can vary widely. This is true of their entire physical form. They could reach a hefty 45 kg in adulthood (100 pounds). However, pumpkins that are not too large, have crisp flesh, and bright colors can be transformed into mouthwatering treats. In this method, analyzing the root is the starting point. You'll need to give the stem a little tug to make sure it stays put. A pumpkin with a soft stem is probably not very fresh. If you find any soft spots on the pumpkin, move on to the next one. Avoid using a pumpkin that has soft spots. When the pumpkin is completely solid, you can begin carving it. It is essential that the color scheme be maintained uniformly. If a pumpkin still has green spots on its skin, it is not mature enough to be picked. 
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The final form of the pumpkin is totally up to the consumer's preferences. Pick pumpkins that are completely free of bumps, bruises, and other imperfections. This is because pumpkins go bad quickly. One can see right through a pumpkin to its fleshy, orange interior. This is evidence that the pumpkin's fungus has started to break down and that insects have started feeding on it. Pumpkins should be on the lighter side and on the smaller side to achieve the best crispiness and flavor of the flesh. Pumpkins can be kept for up to a month at room temperature, but they will keep for three months in the fridge. Once the pumpkin has been cooked, it can be preserved for up to 16 months in the pantry. To ensure the longest possible storage life for pumpkins, it is essential to use this chemical to thoroughly clean the skins (a mixture of 1 tablespoon of chlorine in 1 gallon of water). In addition to removing dirt and oil, this reduces the risk of developing a fungal or bacterial infection on the skin. If the drying time is short, mold and decay can be avoided with little effort. Vegetable oil is suggested for eradicating any mold that has become visible. Even beyond these, pumpkin is good for you in many other ways. However, if you have a pumpkin allergy, you should stay far away from the vegetable and try to avoid any contact with it. We sell fruit and vegetables that we've exported to many countries around the world. Contact us if you're interested in becoming an importer of this product. 