Ingredients
5 1/3 oz evaporated milk
2 eggs, separated
1/2 cup light brown sugar
1/4 tsp ginger, powdered
1/2 tsp cinnamon, powdered
1/4 tsp nutmeg, powdered
1 cup pumpkin puree
1/8 tsp salt
1/8 tsp cream of tartar
Directions
Use either canned pumpkin puree or make your own fresh puree:
To cook fresh pumpkin: Select a medium-sized eating pumpkin (not the
jack o' lantern variety which is too stringy). This pumpkin is almost
white and looks like a big squash. Slice pumpkin in half and scoop
out the inner pulp and seeds. Place halved pumpkin in large roasting
pan with cut side down. Since water is given off as the pumpkin cooks
the pan must have a depth of at least 1 inch. If one pan is not big
enough for pumpkin halves to lie flat, use two. Bake at 350 degrees F
about 1 hour or until the pumpkin is tender and pierces easily with a
fork. Turn pumpkin halves over and allow to cool. When pumpkin has
cooled, scrape the pulp away from the skin and puree in blender or
put through a food mill. Pumpkin puree may be frozen for later use in
a tightly covered container. It will keep about six months.
To make ice cream: Combine evaporated milk, egg yolks, brown sugar,
and spices in top of double boiler. Using a wire whisk beat the
ingredients until smooth. Place top over simmering water and cook
until custard thickens, stirring constantly.
Remove from heat. Stir in 1 cup pumpkin puree. Set aside.
In medium-sized bowl beat egg whites, salt, and cream of tartar until
stiff peaks are formed. Fold beaten egg whites into pumpkin custard.
Scrape into freezer container or serving dish, cover tightly, and
freeze until firm (about 3 hours).
Serve directly from freezer (doesn't have to ripen in refrigerator
first).
This ice cream is best if eaten within 1 week.
Source: "Frozen Delights" by Diana Collier and Nancy Goff
Servings: 1 quart
Pumpkin Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream; Pumpkin; Squash; Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into antiquity, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient records were just simple pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered, according to historians are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. Aspicius describes how the ancient Romans were skilled in the use of many different spices, including a few you will know like thyme, rue and dill. Later, there were some books which date from the fourteenth century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that appears on menues today, but rather accounts of the types of food served to the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new tastes created a surge in manuscripts on food, some of which still exist in private libraries. For the decades that followed, the upper-class families of Wesstern Europe strove to serve up the most exotic meals, and consequentially the best chefs and their recipes were greatly in demand. However, it was during the 1800s that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery publications were greatly in demand mostly due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Pumpkin Ice Cream recipe.
