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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |