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

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Pumpkin Rum Ice Cream

1 1/2 cups half and half
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
1 1/2 cups whipping cream
1 1/2 cups canned solid pack pumpkin
3 tablespoons gold rum

Scald half and half in heavy saucepan. Whisk yolks, sugar and
vanilla in medium bowl. Gradually whisk in half and half. Whisk
in pumpkin pie spice. Return to saucepan and stir over medium-low
heat until mixture thickens, about 10 minutes; do not boil. Remove
from heat. Whisk in cream, pumpkin and rum. Strain into bowl.
Refrigerate until well chilled.

Transfer to ice cream maker and process according to manufacturer's
instructions.

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