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Title: Pumpkin-Pinon Bread with Pumpkin Sauce & Ice
Categories: Amerind Bread Icecream
Yield: 12 Servings
| PUMPKIN SAUCE AND ICE CREAM | ||
| 20 | Egg yolks | |
| 2 | c | Sugar |
| 2 | qt | Milk |
| 1/2 | Vanilla bean, split down the middle | |
| 2 | c | Cooked pumpkin |
| 1/8 | ts | Ground cloves |
| 1/8 | ts | Grated nutmeg |
| 1/4 | ts | Ground cinnamon |
| PUMPKIN-PINON BREAD | ||
| 2 | c | All purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | c | Sugar |
| 2 | ts | Ground cinnamon |
| 3 | Eggs, beaten | |
| 3/4 | c | Milk |
| 1/2 | c | Sunflower oil |
| 1 | ts | Vanilla extract |
| 2 | c | Cooked pumpkin |
| 1 1/2 | c | Roasted pinons |
To make the pumpkin sauce and ice cream, beat the egg yolks and sugar together in a large bowl. Set aside.
Heat the milk and vanilla bean in a saucepan over high heat. Stir constantly until it almost reaches boiling poingt. Remove from the heat and slowly whisk the hot milk into the egg and sugar mixture. Return the misture to the saucepan over medium-low heat and stir constantly about 10 minutes to thicken mixture. Do not allow mixture to boil or it will curdle.
Once the mixture is thick enough to coat the back of a spoon, remove it from the heat and add the pureed pumpkin. Stir until completely mixed.
Put 2 cups of the mixture in a bowl and add to it the ground cloves, nutmeg, and cinnamon. Mix together well and set over ice, stirring occasionally, until cool, then refrigerate. This pumpkin sauce will last up to 5 days refrigerated in a covered container.
Pour the remainder of the egg-pumpkin mixture into another bowl. Set over ice, stirring occasionally, until it has cooled completely, then place in an ice cream machine and freeze according to the manufacturer's instructions. The ice cream will last several weeks in a covered container in the freezer.
To make the pumpkin bread, preheat the oven to 350 degrees F. Sift together the flour, baking soda, salt, sugar and cinnamon.
In a separate bowl, combine the eggs, milk, oil, and vanilla an dmix well. Stir in the pumpkin puree and the dry ingredients, mix well, and fold in the pinons.
Pour the batter into 2 greased 5-X-9 inch loaf pans and bake 45 minutes, until the bread springs back when touched.
Serve with the pumpkin sauce and Ice Cream as dessert.
*** NOTE *** To roast pinons, also known as pine nuts, place them in a frying pan over medium heat and stir constantly so that they brown evenly, 3 to 5 minutes. No butter or oil is needed because the nuts contain natural oils. ************************
From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott
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