Pumpkin Custard just happened.
Right before my husband scooped it he asked, "Do you think we should have some whipped cream on top?"
"Really? That's a silly question."
Pumpkin Custard
2 c. milk, scalded
Combine:
4 egg yolks or 2 eggs, beaten
1 c. sugar
1/8 t. salt
2 c. mashed, cooked pumpkin
2 t. cinnamon
1 t. nutmeg
1/2 t. allspice
1/4 t. ginger
1/2 t. vanilla
Add to hot milk and cook 4 more minutes. Cool.
Add 1 c. cream
Pour into ice cream maker and freeze.
This makes more than our freezer bowl would hold, so we had to make a second batch.
You're welcome. <3
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