Recipe - Pumpkin Ice Cream Tarts

2 cup Heavy cream
2 cup Milk
1 One fourth cup Brown sugar
One fourth teaspoon Salt
4 Egg yolks
2 cup Pumpkin puree
One fourth teaspoon Ground mace
1 teaspoon Freshly ground nutmeg
One fourth teaspoon Ground cloves
One fourth teaspoon Ground ginger
8 Prebaked pastry tart shells,
each 2 One half to 3 inches in
diameter
One half cup Chopped walnuts or pecans,
garnish
Whipped cream, garnish

Combine cream, milk, sugar and salt in a heavybottom saucepan. Bring to a
boil over mediumhigh heat, stirring often, until sugar has dissolved.

Whisk egg yolks in a bowl until they turn lemonyellow. 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 icecream 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

Posted to MMRecipes Digest V4 #194 by Linda Place
placel@worldnet.att.net on Jul 27, 1997