2 c Heavy cream
2 c Milk
1 1/4 c Brown sugar
1/4 ts Salt
4 Egg yolks
2 c Pumpkin puree
1/4 ts Ground mace
1 ts Freshly ground nutmeg
1/4 ts Ground cloves
1/4 ts Ground ginger
8 Prebaked pastry tart shells,
-each 2 1/2 to 3 inches in
-diameter
1/2 c Chopped walnuts or pecans,
-garnish
Whipped cream, garnish
Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a
boil over medium-high heat, stirring often, until sugar has dissolved.
Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk about
1 cup of the hot milk mixture into yolks. Then whisk yolk mixture into hot
milk mixture. Continue to cook, stirring constantly, until custard thickens
enough to coat the back of a spoon. Remove from heat; cool to lukewarm.
Put pumpkin puree in a bowl, and whisk about 1 cup of the warm custard into
the pumpkin. Whisk all the pumpkin mixture and the spices into the warm
custard. Freeze in an ice-cream maker according to manufacturer’s
directions.
To serve, scoop the ice cream into the pastry shells; top with whipped
cream and nuts, if desired.
Yields 8 tarts.
The San Francisco Chronicle, November 15, 1995
Yields
8 Servings
