Cooked Canned Pumpkin Ice Cream

Cooked Canned Pumpkin Ice Cream

Ingredients:
1 cup cooked or canned pumpkin (not pumpkin pie filling)
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened

Directions:
Gingersnaps (optional)
In medium bowl, mix the pumpkin and spice until well blended. Stir in ice cream. Freeze until ready to
serve. Garnish with gingersnaps if desired.
Yields 4 to 6 servings.
Pumpkin Ice Cream 146
Rainbow of Sorbets
Freeze unopened can of fruit until frozen solid, at least 18 hours.
Submerge unopened can in hot water 1 to 2 minutes. Open can and pour syrup into food processor
bowl. Remove other end of can and turn fruit out onto cutting surface. Cut into 1−inch slices, then cut
into chunks and add to processor bowl. Process, pulsing on and off, until smooth. Add remaining
ingredients and process just to blend thoroughly. Serve immediately or spoon into bowl, cover and
freeze until ready to serve, up to 8 hours.
Combinations
1 (16 ounce) can sliced or halved pears in heavy syrup
2 tablespoons Poire William liqueur
1 (16 ounce) can sliced or halved peaches in heavy syrup
2 tablespoons bourbon
1 (20 ounce) can crushed pineapple in heavy syrup