Title: Ice Cream Pumpkin
Categories: Icecream Dessert
Yield: 16 Servings
| 3 | qt | Vanilla ice cream |
| 2 | ts | Pumpkin-pie spice |
| 3 | pt | Whipping cream |
| 1 | c | Confectioners' sugar |
| 1 | ts | Vanilla extract |
| 6 | dr | Red food coloring |
| 5 | dr | Yellow food coloring |
| | | Candied citron (1 1/2 x 1/4 x 1/4-inch) |
Should be done a day ahead. Line two identical 1 1/2-quart bowls with foil.
Chill. Let ice cream soften slightly. Spoon 1 1/2 quarts into each bowl,
sprinkling with spice. Smooth tops and freeze, covered, overnight. To
assemble pumpkin: in lg chilled bowl, combine cream, sugar, vanilla, and
food coloring. Beat mixture till stiff. Refrigerate. Turn ice cream out of
bowls; remove foil. Place the 2 flat surfaces together to form a ball.
Place on a cookie sheet. With small spatula, spread whipped cream evenly
over ice cream ball; make grooves with spatula, to give a pumpkin-like
appearance. Insert piece of citron in top for a stem. Place pumpkin in
freezer till needed. Set pumpkin on serving tray. Decorate with autumn
leaves. Serve with chocolate sauce, if desired.