1/2 cup of water
1/2 cup of sugar
4 large pumpkins, peeled and cubed
1 egg white
1/2 cup of water
1/2 cup of sugar
4 large pumpkins, peeled and cubed
1 egg white
In a processor, blend the pumpkin cubes with the sugar and water until you get a smooth and creamy mixture
Add the egg white and blend for another minute
Pour into an ice cream mold and freeze for approximately 2 hours
Retrieve from the freezer, let it thaw slightly and blend again in a processor until smooth
Store in the freezer for about 1 hour before serving.
