Ingrédients:

  • 400 g de purée de potiron
  • 80 g de sucre
  • 1 c. à s de miel
  • 1/2 jus de citron
  • 230 g de yaourt grec
  • 2 c. à c de mélange de 4 épices

Instructions:

  1. Mélange Initial: Combine the pumpkin puree, sugar, honey, lemon juice, Greek yogurt, and 4 épices spice blend in a mixing bowl.
  2. Mixer: Use an immersion blender (or transfer to a regular blender) to blend the mixture until completely smooth.
  3. Refroidissement Initial: Cover the bowl and refrigerate the mixture for at least 3 hours.
  4. Barattage: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
  5. Congélation Finale: Transfer the churned yaourt glacé to an airtight container and freeze for at least 1-2 hours to firm up.
  6. Servir: Let the yaourt glacé soften slightly before serving.