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Pumpkin Ice Cream
16 oz. pumpkin, canned or fresh
1 cup packed brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. ground ginger
1 cup Half and Half
1/2 tsp. grated orange zest
1/4 cup orange juice
2 cups whipping cream
Directions:
Combine all ingredients in large bowl. Pour into ice cream
canister. Freeze according to manufacturer's directions.
Makes about 2 quarts. Notes: I just freeze this covered and
then stir it and freeze again. I never use an ice cream maker.
   
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