Title: Pumpkin Ice Cream
Categories: Ice Cream
Yield: 8 Servings

2	lg	Eggs
3/4	c	Sugar
2	c	Cream
1	c	Milk
1	c	Pumpkin; canned,
		; unsweetened
1	ts	Freshly grated nutmeg
1	ts	Cinnamon

1) Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. 2) Pour about 1 cup of the cream base into another bowl, add the pumpkin, nutmeg, and cinnamon, and stir until blended. Return the pumpkin mixture to the remaining cream base and blend. 3) Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes a generous 1 quart. Typed by Lynn Thomas DCQP82A. Source: Ben & Jerry's Ice Cream & Dessert Book. Lynn's Notes: I think this would make a delicious ice cream pie by putting it into a graham cracker crust.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Ben & Jerry's Ice Cream & Dessert Book

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