Pumpkin Ice Cream
Makes 24 servings
3 cups heavy cream
2 cups pumpkin purÃ©e
1/2 teaspoon allspice
1 dash salt
1/2 teaspoon nutmeg
1/2 cup brown sugar
1/2 cup maple syrup, B or C grade
1/2 teaspoon cinnamon
In a heavy sauce pan, bring the cream, pumpkin purÃ©e, salt, allspice and nutmeg to a near simmer.
Whisk together eggs, brown sugar and maple syrup in a bowl set over top of the cream mixture until warm to the touch.
Temper the cream mixture slowly into the egg mixture. Let chill overnight.
Freeze in ice cream machine according to manufactures instructions