I served this two weeks ago at our chili cook-off, and it was a super big hit. Make
sure you freeze your ice cream canister the night before, and give this at least
four hours freezing time before serving!
Ingredients:
2 C cream
3/4 C dark brown sugar
5 egg yolks
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp salt
1 tsp vanilla
1 C pumpkin puree (I make my own from scratch every year but from a can
works fine)
1. In a medium saucepan, combine the cream and sugar. Cook 5 minutes
over medium heat to dissolve the sugar.
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