Title: Pumpkin Ice Cream Tarts
Categories: Icecream Dessert
Yield: 8 Servings

2	c	Heavy cream
2	c	Milk
1 1/4	c	Brown sugar
1/4	ts	Salt
4		Egg yolks
2	c	Pumpkin puree
1/4	ts	Ground mace
1	ts	Freshly ground nutmeg
1/4	ts	Ground cloves
1/4	ts	Ground ginger
8		Prebaked pastry tart shells, each 2 1/2 to 3 inches in diame
1/2	c	Chopped walnuts or pecans, garnish
		Whipped cream, garnish

Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a boil over medium-high heat, stirring often, until sugar has dissolved.

Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk about 1 cup of the hot milk mixture into yolks. Then whisk yolk mixture into hot milk mixture. Continue to cook, stirring constantly, until custard thickens enough to coat the back of a spoon. Remove from heat; cool to lukewarm.

Put pumpkin puree in a bowl, and whisk about 1 cup of the warm custard into the pumpkin. Whisk all the pumpkin mixture and the spices into the warm custard. Freeze in an ice-cream maker according to manufacturer's directions.

To serve, scoop the ice cream into the pastry shells; top with whipped cream and nuts, if desired.

Yields 8 tarts.

The San Francisco Chronicle, November 15, 1995 By fatfree-request@fatfree.com on Jun 16, 1997

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