here you go marsha
Pumpkin Maple Ice Cream
Serving Size : 6 Preparation Time :1:00
Amount Measure Ingredient --
Preparation Method
2 cups half and half
2/3 cup sugar
1/3 cup pure maple syrup
1 teaspoon cinnamon
6 egg yolks
2/3 cup canned solid pack
pumpkin
1 teaspoon pure vanilla extract
2 teaspoons maple flavoring
Place the halfandhalf in a medium saucepan
and bring to a simmer. Whisk together
the sugar, maple syrup, cinnamon and egg
yolks. Gradually add the halfandhalf to
the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan
and place over mediumlow heat. Cook,
stirring constantly with a wooden spoon,
until the mixture thickens and leaves a path
on the back of the spoon when a
finger is drawn across it; about 5 minutes.
Do not allow the mixture to boil.
Pour the custard through a sieve into a
medium bowl. Stir in the pumpkin,
vanilla extract and maple flavoring.
Refrigerate until cold. Transfer the
custard to an ice cream maker and process
according to manufacturers'
instructions. Transfer the ice cream to a
container, cover and freeze to firm it
up a bit, about 2 hours.
Yield: about 1 quart
