Pumpkin Ice Cream

Pumpkin Ice Cream

10 large marshmallows, cut into pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 Tablespoon boiling water
1 cup canned solid-pack pumpkin
1/3 cup packed brown sugar
2 egg yolks, fork beaten
2 Tablespoons orange juice
1/2 teaspoon salt
1 cup chilled heavy cream, whipped

  1. Melt marshmallows in top of double boiler.
    Stir in spices and water.

  2. Mix pumpkin and next four ingredients.
    Blend in marshmallows.
    Cook over boiling water in double boiler about 10 minutes, stirring constantly. Chill.

  3. Fold in whipped cream. Pour into a 1-qt shallow tray; freeze until firm.

Makes about 1 qt ice cream.

Source: Florence AL, Times Daily newspaper, Family Weekly section, Oct 24, 1965