Pumpkin Yogurt with Quince and Malaga Ice Cream

For the pumpkin yogurt with quince and malaga ice cream, boil the milk with glucose, vanilla beans, salt and cream. Quickly stir in beaten eggs and yolks. Heat the mixture until it thickens slightly.

Add salt and rum, strain and freeze in an ice cream maker.

Otherwise, pour into a shallow stainless steel bowl, place in the freezer and stir several times with a whisk until you get a creamy ice cream mixture.

Add the chopped raisins to the finished ice cream mixture. If desired, add meringue or pumpkin chips as decoration.

Arrange the quince-pumpkin compote in tall, beautiful glasses. With a soup spoon dipped in hot water, cut out beautiful dumplings and place them on the compote. Cover with stirred yogurt and garnish.

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