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Pumpkin Ice Cream

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Submitted By: Hauntmistress
On: 09/15/2002 06:40 PM

Serves: 1 1/2 qt.
Prep Time: 90 minutes
Occasion: Halloween
Effort: Average

You will need an ice cream maker for this recipe.

2 cups half-and-half

2 cups heavy cream

5 egg yolks

3/4 cup light brown sugar

2 tbs. maple syrup

1/2 tsp. ground cinnamon
1/2 tsp. ground allspice

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

4 cups pumpkin puree

1/4 cup chopped, crystallized ginger

How to Prepare:

Over medium heat, combine half-and-half and heavy cream until bubbles appear along edge of pan.

Whisk together egg yolks, sugar, maple syrup and spices until thick and smooth. Pour 1/2 cup of hot cream into egg mixture and whisk. While whisking, pour egg mixture into hot milk and cook over medium heat for 6 minutes.

Remove from heat and let cool to room temperature. Stir in pumpkin puree and crystallized ginger. Cover and chill for 1 hour.

Pour mixture into ice cream maker and freeze according to manufacturer's instructions.
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