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2 eggs
1 c. sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1 c. milk
1 - 1 1/2 c. pumpkin
1 1/2 c. cream
1 tsp. vanilla

Beat eggs and sugar with an electric mixer until thick and cream
colored. Add cinnamon, ginger, cloves, milk, and pumpkin. Cook
over medium heat, stirring constantly, until thick enough to coat
the back of a metal spoon. Remove from heat. Cool to touch. Add
cream and vanilla; mix well. Refrigerate overnight. Freeze using
ice cream freezer. Yield: 1 qt.

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