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LOCATION: Recipes >> Desserts Frozen >> Pumpkin Icecream 01

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PUMPKIN ICE CREAM

2 cups heavy cream
2 cups milk
11/4 cups brown sugar
1/4 tsp salt
4 egg yolks
2 cups pumpkin puree
1/4 tsp mace
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger

8 prebaked pastry tart shells, 2 1/2 to 3 inches in diameter (optional)
1/2 cups chopped walnuts (optional)
Whipped cream (optional)

Combine cream, milk, sugar and salt in a heavy-bottom saucepan.
Bring to a boil over medium-high heat, stirring often, until sugar
has dissolved Whisk egg yolks in a bowl until lemon-yellow. Slowly
whisk 1 cup hot milk mixture into yolks. Then whisk yolk mixture
into hot milk mixture. Cook, stirring constantly, until custard
thickens enough to coat the back of a spoon. Cool to lukewarm.
Whisk 1 cup of warm custard into pumpkin. Whisk pumpkin mixture
and slices into custard. Freeze in an ice-cream maker according to
manufactures directions.

To serve, scoop ice cream into pastry shells; top with whipped
cream and nuts. Serves 8.

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