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Pumpkin Ice Cream
1
1
1
cup cooked or canned pumpkin (not pumpkin pie filling)
/4 teaspoon pumpkin pie spice
quart vanilla ice cream, softened
Gingersnaps (optional)
In medium bowl, mix the pumpkin and spice until well blended. Stir in ice cream. Freeze until ready to
serve. Garnish with gingersnaps if desired.
Yields 4 to 6 servings.
Pumpkin Ice Cream
146
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