| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Ice cream, Desserts |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Heavy cream |
| 2 |
c |
Milk |
| 1 1/4 |
c |
Brown sugar |
| 1/4 |
ts |
Salt |
| 4 |
|
Egg yolks |
| 2 |
c |
Pumpkin puree |
| 1/4 |
ts |
Ground mace |
| 1 |
ts |
Freshly ground nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground ginger |
| 8 |
|
Prebaked pastry tart shells, each 2 1/2 to 3 inches in diameter |
| 1/2 |
c |
Chopped walnuts or pecans, garnish |
|
|
Whipped cream, garnish |
INSTRUCTIONS
Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a
boil over medium-high heat, stirring often, until sugar has dissolved.
Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk about
1 cup of the hot milk mixture into yolks. Then whisk yolk mixture into hot
milk mixture. Continue to cook, stirring constantly, until custard thickens
enough to coat the back of a spoon. Remove from heat; cool to lukewarm.
Put pumpkin puree in a bowl, and whisk about 1 cup of the warm custard into
the pumpkin. Whisk all the pumpkin mixture and the spices into the warm
custard. Freeze in an ice-cream maker according to manufacturer's
directions.
To serve, scoop the ice cream into the pastry shells; top with whipped
cream and nuts, if desired.
Yields 8 tarts.
The San Francisco Chronicle, November 15, 1995
Posted to MM-Recipes Digest V4 #194 by Linda Place
<placel@worldnet.att.net> on Jul 27, 1997
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