Eggless Pumpkin Nannari / Sarsaparila Icecream
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About Eggless Pumpkin Nannari / Sarsaparila Icecream
Dessert gets an exciting twist with this Eggless Pumpkin Nannari (Sarsaparilla) Ice Cream—a fusion treat that’s as delicious as it is unique! Combining the natural cooling properties of Nannari with the subtle sweetness of pumpkin, this creamy, egg-free ice cream is the perfect way to beat the summer heat with a burst of golden flavor.
The best part? The pumpkin base is elevated by aromatic ginger paste, fresh nutmeg, cinnamon, allspice, and cloves, creating a true flavor bomb that dances on your palate. If you thought pumpkin was just for pies, this refreshing dessert will change your mind—one velvety, spice-kissed scoop at a time!
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Recipe Time & More
Ingredients
- 1 cup Buttermilk
- 1/2 cup Cream (fresh)
- 1/2 tsp Salt (or as per taste)
- cup Sugar (3/4)
- 2 Ginger Paste (tsps)
- 1/2 cup Syrup (nannari sarbath sarsaparilla)
- 1/2 cup Pumpkin Puree
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Instructions
- Chop the pumpkins and boil the chopped pumpkin pieces till soft and allow it to cool.Make it smooth puree in a blender and keep aside.Mix custard powder with a quarter cup of butter milk and keep aside.
- Add the remaining buttermilk, salt, sugar, ginger paste, and pumpkin puree.
- Heat slowly over medium heat, stirring often.
- When pumpkin mixture starts boiling add custard buttermilk mixture, nannari syrup and mix well Add the ground spices powder.
- Continue cooking the pumpkin custard mixture stirring constantly, until it is thick enough This will take about 6 to 8 minutes.
- Allow it to cool completely.
- Add fresh cream, , and whisk with a whisker till everything gets mixed.
- Pour the custard into a airtight container.
- Freeze overnight ot till almost set.
- When the ice cream is frozen, scoop into individual dishes and garnish with a piece of nutmeg.
- Enjoy this summer with this unique healthy eggless pumpkin Nannari ice cream.
- The ice cream may be served immediately after freezing, or scooped into a freezer container for later use.
Recipe Notes
Additional Tips
- For extra creaminess, chill the pumpkin puree and buttermilk thoroughly before blending with the other ingredients; this helps prevent ice crystals from forming and results in a smoother texture.
- Swirl in a ribbon of Nannari syrup just before the ice cream is fully set to create beautiful marbling and concentrated pockets of sarsaparilla flavor.
- To enhance the fusion experience, serve scoops with a sprinkle of toasted pumpkin seeds or crushed ginger snaps for added crunch and flavor contrast.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and stir vigorously every 30 minutes as it freezes to break up ice crystals and mimic a churned texture.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 308kcal | Carbohydrates: 33g | Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 190mg | Sugar: 33g
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Looks so good! Can’t wait to try it.
Looks so delicious! Thanks for the recipe.
Looks so delicious! Thanks for the recipe.