| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Halfandhalf |
| 2/3 |
c |
Sugar |
| 1/3 |
c |
Pure maple syrup |
| 1 |
ts |
Cinnamon |
| 6 |
|
Egg yolks |
| 2/3 |
c |
Canned solidpack pumpkin |
| 1 |
ts |
Pure vanilla extract |
| 2 |
ts |
Maple flavoring |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #329
Recipe by: TVFN:CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9320
From: "Ed Bauman" <BIRCHCREEK@msn.com>
Date: Thu, 5 Dec 96 19:55:29 UT
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