Two scoops of pumpkin pie.
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.
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|Date:||Nov 1, 1984|
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