Judy’s Pumpkin Ice Cream

2 cups heavy cream

2 cups milk

1 ¼ cups brown sugar

¼ teaspoon salt

4 egg yokes

2 cups pumpkin puree

¼ teaspoon mace

1 teaspoon nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

½ cup chopped walnuts ((optional)

Whipped cream (optional)

Combine cream, milk, sugar and salt in a heavy-bottom

saucepan. Bring to a boil over medium-high heat, stirring often

until sugar has dissolved.

Whisk egg yolks in a bowl until lemon-yellow. Slowly whisk

1 cup hot milk mixture into yolks then whisk yolk mixture into hot milk

mixture. Cook, stirring constantly, until custard thickens enough to coat

back of a spoon. Cool to lukewarm. Whisk 1 cup of mixture and spices into custard. Freeze in an ice-cream maker according to manufacture’s direction.

To serve, scoop ice cream into a dish and top with whipped cream and nuts.

If you wanted to make tarts, buy 8 prebaked pastry tart shells, each 2 ½ to 3 inches in diameter, and then scoop ice cream into tarts.

Calories….don’t count!