Use of pumpkin in ice cream production and its effect on quality

In the study, one of the three groups of control (plain) group I was 60% honey plat, 18% sugar, 0.43% powder ginger, 0.21% cinnamon, 0.35% vanilla, and 0.21% coconut. group 80% pumpkin, 13.5% sugar, 0.21% ginger powder, 0.43% cinnamon, 0.21% coconut and 0.35% vanilla, III. (dry matter, non-fat dry matter, milk fat and pH), microbiological (total mesophylic aerobic colony counts), and in the laboratory environment, ice cream with 90% pumpkin, 12% sugar, 0.21% ginger, 0.21% cinnamon and 0.43% , yeast mold) and sensory (color and appearance, structure and consistency, taste and smell).