You are here: Seasoned Cooking » All Issues » October 1999 Issue » This Article » Page 3
October 1999 Issue
by Victoria Smith
Table of Contents | Single-page view

Related Sites

The Restaurant Store

Check out for professional-quality kitchen supplies-- cutlery, appliances, china, etc. They have great deals and will matc...

Spinney Kitchen

We are a family run, business based in rural North Lincolnshire, Selling a wide range of Olive Oils, vinegars, herbs, spices and teas as well as pr...


Learn all about fondue. Information on cooking and serving fondue, fondue etiquette, fondue sets, and fondue recipes. Everything you need to know a...

DietPower Nutritional Software

The world's best nutritional software. The only program that learns your metabolism. Turn your computer into a personal nutritionist. Free download

Join Our Cooking Classes and Cooking Tours in T...

Enjoy one week and half Week cooking vacation, Cooking Courses and Cooking Classes in Tuscany with us and stay in our luxurious villas. Make your T...

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
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.