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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Goes great with that holiday pecan or apple pie, or even by itself it a real pleaser! Mixture needs to chill for 2 hours before being churned and then frozen. Ingredients:
1 cup half-and-half |
3/4 cup canned pumpkin pie filling |
1/3 cup honey |
1 pinch salt |
2 egg yolks |
1 cup whipping cream |
1/4 cup chopped walnuts |
1/4 teaspoon cinnamon |
1/4 teaspoon ginger |
Directions:
1. Combine half and half, pie mix, honey and salt; heat in top of double boiler.
2. Beat egg yolks until thick and yellow.
3. Add a small amout of warm mixture to yolks.
4. Combine yolks with milk mixture in top of double boiler.
5. Heat, stirring constantly until slightly thickened.
6. Cool.
7. Combine cream, walnuts, cinnamon and ginger with cooler mixture.
8. Chill 2 hours and churn.
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