Pumpkin Ice cream

In a heavy bottom pan boil milk with grated pumpkin simmer for 22-25 minutes.

Add sugar and cardamom powder.heat off

Cool down the milk to room temperature.

Then freeze for half an hour..

Remove from fridge blend until smooth.add chopped walnuts mix well

Pour into an airtight container freeze again for 4-5 hours.

Scoop and garnish with caramel sauce & walnut serve chilled.