cup for yolks and 1 tablespoon for egg whites
egrees for 10 minutes; cool on a wire rack.
Combine pumpkin
br>Cook's Note: The recipe for Chocolate Fudge Chunks will make
For the ice cream:
Whisk the cornflour, egg
tirring often, then simmer for 1-2 minutes.
Pour
Wash, hull and chop strawberries.
(You may use 2 cans of frozen strawberries instead; omit sugar if you do.)
If not, combine sugar with fresh strawberries in medium size bowl.
Cover and chill for 3 hours.
Combine freezing mix and milk; stir until freezing mix is dissolved.
Stir in strawberries.
Pour mixture into freezing container of home ice cream maker.
Stir in cream. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.
Yields 2 quarts.
anilla recipe and the following variations, you can create many favorite ice-cream
o temper the eggs; add pumpkin pie spice.
Pour the
For caramel sauce, heat cream. Add espresso and 1/2
Line pie shell with ice cream.
Make layer 1/2-inch thick. Place in freezer.
Blend together the pumpkin, sugar, nutmeg, ginger, cinnamon and salt.
Whip cream until stiff; fold into pumpkin mixture.
Spoon over ice cream in pie shell.
Return to freezer for at least 2 hours.
Let stand at room temperature 5 minutes before cutting.
inutes.
Filling: Spoon softened ice cream over chilled crust. Smooth surface
For coconut ice cream, fold coconut and liqueur through slightly softened ice cream. Cover and freeze
nd cream in a small saucepan. Stir on low heat for 2
hen mix with the ground ice cream cones. Press into the base
Blend cookies, butter and sugar.
Press into 9-inch pie pan. Refrigerate for 10 to 15 minutes.
In large bowl, combine ice cream and cinnamon.
Spoon into chilled crust and freeze.
Combine brown sugar, ginger, cloves and pumpkin.
Blend well.
Fold in whipped topping.
Spoon over ice cream in crust.
Freeze 3 hours or until firm.
Let stand at room temperature for 15 to 20 minutes before serving.
Top with sauce.
(Cook caramel topping and pecans over medium heat, stir constantly.)
mall bowl, combine fl our, pumpkin pie spice, baking powder and
Spoon ice cream into pie shell.
Freeze until firm.
In a medium bowl, combine pumpkin and spice mix well.
Add whipped cream topping and mix well.
Spoon pumpkin mixture over ice cream. Sprinkle peanuts on top.
small bowl, combine flour, pumpkin pie spice, baking powder and
For Crust:
Mix together the crust ingredients and press into a 9-inch pie pan.
Bake crust at 375\u00b0F for 8 minutes.
Cool completely.
For filling:
Soften ice cream in a large bowl.
Mix the remaining filling ingredients in with the ice cream.
For pie:
Pour the pie filling ingredients into the cooled crust.
Place in freezer until set before serving.
Mix all ice cream ingredients in a bowl with an electric mixer for about