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October 1999 Issue
Pumpkins
by Victoria Smith
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Pumpkin Ice Cream

  • 1 cup canned pumpkin
  • 1/2 teaspoon each of ground cinnamon and nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup coarsely chopped nuts
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 cup heavy cream, whipped
Mix pumpkin, spices, salt and nuts.  Heat milk and add sugar, stirring until sugar is dissolved.  Stir into pumpkin mixture and chill.  Fold in whipped cream.  Pour into a mold or freezer tray, and freeze until firm.

It's easier to buy ice cream, I know, but the supermarkets have not yet caught up with this flavor!!!

  • Yields: 6 servings
  • Preparation Time: Less than 3 hours -- including freezing time
 
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