Combine milk, egg yolks, brown sugar and spices into top of double boiler.
Wisk ingredients unti smooth.
Place over simmering water and cook until custard thickens, stirring constantly.
Remove from heat and stir in pumpkin puree.
In meduim bowl beat whites, salt and cream of tartar until stiff peaks form.
Fold egg whites into custard, place into freezer container, cover tightly and freeze until firm...about 3 hrs...best if used within 1 week.
Originally Submitted
1/12/2011
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You can add this ICE CREAM pumpkin recipe to your own private DesktopCookbook.
