Ingredients
2 cup halfandhalf
2/3 cup sugar
1/3 cup pure maple syrup
1 tsp cinnamon
6 egg yolks
2/3 cup canned solidpack pumpkin
1 tsp pure vanilla extract
2 tsp maple flavoring
Directions
Place the halfandhalf in a medium saucepan and bring to a simmer.
Whisk together the sugar, maple syrup, cinnamon and egg yolks.
Gradually add the halfandhalf to the egg yolk mixture, whisking
constantly. Return the mixture to the saucepan and place over
mediumlow heat. Cook, stirring constantly with a wooden spoon, until
the mixture thickens and leaves a path on the back of the spoon when
a finger is drawn across it; about 5 minutes. Do not allow the
mixture to boil. Pour the custard through a sieve into a medium bowl.
Stir in the pumpkin, vanilla extract and maple flavoring. Refrigerate
until cold. Transfer the custard to an ice cream maker and process
according to manufacturers' instructions. Transfer the ice cream to a
container, cover and freeze to firm it up a bit, about 2 hours.
Yield: about 1 quart Posted to MC-Recipe Digest V1 #1
Recipe by: TVFN:CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9320
From: "Ed Bauman"
Date: Thu, 5 Dec 96 19:55:29 UT
Servings: 1 quart
Pumpkin Maple Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream; Pumpkin; Squash; Vegetable
The History of Recipes
Experts have found proof that recipes existed back into distant history, at least as far as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these old records were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe found, according to food historians are some tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have a couple of cookery books published in the 14th Century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that appears on menues today, but instead recipes for the types of food prepared by the cooks of the upper classes of those days. Over the next few hundred years, the rich families of Wesstern Europe competed to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes to help cooks of their time. When we get to the 1900s, cooking publications are highly popular as a result of increased literacy, people having more leisure time and having more money to spend. The arrival of TV brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Pumpkin Maple Ice Cream recipe.
