PUMPKIN ICE CREAM
1 cup canned solid-pack pumpkin (not sweetened pie filling)
1/3 cup packed brown sugar
2 egg yolks, fork beaten
2 Tablespoons orange juice
1/2 teaspoon salt
10 large marshmallows, cut into pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 Tablespoon boiling water
1 cup heavy whipping cream, chilled
Mix together pumpkin, brown sugar, egg yolks, orange juice and salt; set aside.
Melt marshmallows in top of double boiler. Stir in cinnamon, ginger, nutmeg and 1 tablespoon boiling water.
Stir pumpkin mixture into melted marshmallows. Cook over boiling water in double boiler about 10 minutes, stirring constantly. Chill.
Whip cream and fold into the chilled pumpkin mixture. Pour into a 1-qt shallow tray; freeze until firm.
Makes about 1 quart ice cream.
Source: Florence AL, Times Daily newspaper, Family Weekly section, Oct 24, 1965
1 cup canned solid-pack pumpkin (not sweetened pie filling)
1/3 cup packed brown sugar
2 egg yolks, fork beaten
2 Tablespoons orange juice
1/2 teaspoon salt
10 large marshmallows, cut into pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 Tablespoon boiling water
1 cup heavy whipping cream, chilled
Mix together pumpkin, brown sugar, egg yolks, orange juice and salt; set aside.
Melt marshmallows in top of double boiler. Stir in cinnamon, ginger, nutmeg and 1 tablespoon boiling water.
Stir pumpkin mixture into melted marshmallows. Cook over boiling water in double boiler about 10 minutes, stirring constantly. Chill.
Whip cream and fold into the chilled pumpkin mixture. Pour into a 1-qt shallow tray; freeze until firm.
Makes about 1 quart ice cream.
Source: Florence AL, Times Daily newspaper, Family Weekly section, Oct 24, 1965
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