Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Heavy cream |
| 2 cups | Milk |
| 1¼ cup | Brown sugar |
| ¼ teaspoon | Salt |
| 4 \N | Egg yolks |
| 2 cups | Pumpkin puree |
| ¼ teaspoon | Ground mace |
| 1 teaspoon | Freshly ground nutmeg |
| ¼ teaspoon | Ground cloves |
| ¼ teaspoon | Ground ginger |
| 8 \N | Prebaked pastry tart shells, each 2 1/2 to 3 inches in diameter |
| ½ cup | Chopped walnuts or pecans, garnish |
| \N \N | Whipped cream, garnish |
Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a boil over medium-high heat, stirring often, until sugar has dissolved.
Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk about 1 cup of the hot milk mixture into yolks. Then whisk yolk mixture into hot milk mixture. Continue to cook, stirring constantly, until custard thickens enough to coat the back of a spoon. Remove from heat; cool to lukewarm.
Put pumpkin puree in a bowl, and whisk about 1 cup of the warm custard into the pumpkin. Whisk all the pumpkin mixture and the spices into the warm custard. Freeze in an ice-cream maker according to manufacturer's directions.
To serve, scoop the ice cream into the pastry shells; top with whipped cream and nuts, if desired.
Yields 8 tarts.
The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@...> on Jul 27, 1997