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
-
Melt marshmallows in top of double boiler.
Stir in spices and water. -
Mix pumpkin and next four ingredients.
Blend in marshmallows.
Cook over boiling water in double boiler about 10 minutes, stirring constantly. Chill. -
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