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A Recipe From Barbara

Pumpkin Pie Ice Cream

2 cups light cream
2 eggs, beaten
1 cup sugar
1/8 teaspoon salt
2 cups canned pumpkin
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
1 cup heavy cream
1 cup pecans, chopped, (optional)

Scald the milk in the top of a double boiler. Remove from heat.

Combine the eggs, sugar, spices, and pumpkin and mix well. Then add this spiced mixture to your hot milk stirring quickly and mixing well.

Mix in the cream and nuts.

Pour into a freezer and crank until you have stiff ice cream.