 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
From an old handwritten card. This recipe originally called for fresh ice cream straight out of the ice cream churn. I took this to be at that time when the ice cream is still soft before you set it in the freezer to harden. Anyway if you want to follow the recipe as written substitute homemade ice cream in here and use it straight from the churn. Cooking time is freezing time. Ingredients:
1 graham cracker crust |
1/2 gallon vanilla ice cream, softened |
1 cup pumpkin |
1/2 cup brown sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon allspice |
1/4 teaspoon nutmeg |
1/8 teaspoon clove |
1 tablespoon orange juice |
Directions:
1. Prepare graham cracker crust according to directions.
2. Mix spices and orange juice with the pumpkin and fold into the softened ice cream.
3. Pour into crust and freeze until firm.
|
|