Homemade Ice Cream
Pumpkin & Maple Ice Cream
Ingredients:
5 egg yolks
3/4 pint (375ml) double/heavy cream
3 oz (75g) caster sugar
250g pumpkin cooked, cooled and mashed
2.5 fluid oz (75ml) maple syrup
1/2 teaspoon ground nutmeg
First cook the pumpkin, mash and leave to cool before you start this recipe.
In a bowl place the egg yolks and caster sugar and beat well until you
have a thick mixture. Slowly add the syrup, beating all the time and when
that is fully mixed in, add and beat in the mashed pumpkin.
In a separate bowl pour the cream and add the nutmeg then beat together
well until peaks begin to form. Carefully and gently stir this into the
egg, sugar, syrup and pumpkin mixture.
Transfer the complete mixture in an ice
cream maker and freeze according to the manufacturer's instructions.
Follow Ice Cream Recipes 
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