Pumpkin ice cream

Yield: 1 Quart

Measure Ingredient
5⅓ ounce Evaporated milk
2 \N Eggs; separated
½ cup Light brown sugar
¼ teaspoon Ginger; powdered
½ teaspoon Cinnamon; powdered
¼ teaspoon Nutmeg; powdered
1 cup Pumpkin puree
⅛ teaspoon Salt
⅛ teaspoon 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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