2 2 cups whipping cream
1 1/2 cup mashed cooked or canned pumpkin
1 cup packed brown sugar
1 cup milk
1/4 cup brandy or apple juice
3 tablespoons finely chopped candied ginger
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
In a large mixing bowl combine whipped cream, pumpkin, brown sugar, milk, brandy or apple juice, ginger, vanilla, cinnamon, salt and cloves. Pour into a 13 x 9 x 2 inch pan. Freeze until firm. Break frozen mixture into chunks. Turn into chilled mixer bowl. Beat with an electric mixer until fluffy. Spoon mixture into a chilled 6 1/2 cup mold. Cover and firm until firm. If you don’t have a fancy mold the proper size, pour the mixture into a 12 x 7 1/2 x 2 inch baking dish after beating. Cover and freeze until firm. Cut into squares to serve.
Makes 8 to 10 servings.
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