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PUMPKIN ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
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5 1/3 oz Evaporated milk
2 Eggs -- separated
1/2 c Light brown sugar
1/4 ts Ginger -- powdered
1/2 ts Cinnamon -- powdered
1/4 ts Nutmeg -- powdered
1 c Pumpkin puree
1/8 ts Salt
1/8 ts Cream of tartar
Use either canned pumpkin puree or make your own fresh
puree:
To cook fresh pumpkin: Select a medium-sized eating
pumpkin (not the jack o' lantern variety which is too
stringy). This pumpkin is almost white and looks like
a big squash. Slice pumpkin in half and scoop out the
inner pulp and seeds. Place halved pumpkin in large
roasting pan with cut side down. Since water is given
off as the pumpkin cooks the pan must have a depth of
at least 1 inch. If one pan is not big enough for
pumpkin halves to lie flat, use two. Bake at 350
degrees F about 1 hour or until the pumpkin is tender
and pierces easily with a fork. Turn pumpkin halves
over and allow to cool. When pumpkin has cooled,
scrape the pulp away from the skin and puree in
blender or put through a food mill. Pumpkin puree may
be frozen for later use in a tightly covered
container. It will keep about six months.
To make ice cream: Combine evaporated milk, egg yolks,
brown sugar, and spices in top of double boiler. Using
a wire whisk beat the ingredients until smooth. Place
top over simmering water and cook until custard
thickens, stirring constantly.
Remove from heat. Stir in 1 cup pumpkin puree. Set
aside.
In medium-sized bowl beat egg whites, salt, and cream
of tartar until stiff peaks are formed. Fold beaten
egg whites into pumpkin custard. Scrape into freezer
container or serving dish, cover tightly, and freeze
until firm (about 3 hours).
Serve directly from freezer (doesn't have to ripen in
refrigerator first).
This ice cream is best if eaten within 1 week.
Source: "Frozen Delights" by Diana Collier and Nancy
Goff
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