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
We can follow the history of `recipes` far back into the far past, certainly as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, in the main part, these early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a number of documents detailing recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main course and desserts, something we still use today. Aspicius also recounts how the early Romans made use of a good variety of aromatic flavors, including some familiar names such as thyme, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including basil and rosemary. The introduction of these new foods and spices caused an increase in recipe books, the majority of which still exist in private libraries. Over the next few centuries, the powerful and rich houses strove to serve up the most exotic meals, and as a result the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cook books were greatly in demand mostly as a result of increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Pumpkin Ice Cream recipe.
