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Two scoops of pumpkin pie.

Captured in this mellow ice cream are the flavors of pumpkin pie a la mode. Serve in bowls, or scoop onto cones. Pumpkin Pie Ice Cream 5 eggs 1 large can (29 oz.) pumpkin 1 cup sugar 2/3 cup honey 1 tablespoon vanilla 2 teaspoons each ground allspice and ground cinnamon 1/2 teaspoon each ground ginger, ground cloves, and ground nutmeg 1-1/2 cups light cream (half-and-half) or whole milk 1-1/2 cups whipping cream Ice and rock (or table) salt

In a large bowl, beat eggs just to blend. Add pumpkin, sugar, honey, vanilla, allspice, cinnamon, ginger, cloves, nutmeg, light cream, and whipping cream; stir until well mixed.

Pour mixture into a 1-gallon ice cream maker; secure dasher and lid. Add ice and salt according to manufacturer's instructions, or pack with 1 part salt and 8 parts ice. Crank until dasher is very hard to turn. (Or use a self-refrigerated automatic ice cream machine, as directed.)

Serve; or repack with ice and salt to hold for about 4 hours. For firmer texture, package airtight and store in freeze up to 3 months. Makes about 1 gallon.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1984
Words:189
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