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Pumpkin Ice Cream Recipe

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This recipe for Pumpkin Ice Cream, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Garrick
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1 lb. can pumpkin--2 c.
1 c. sugar
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. chopped pecans
1/2 gal. softened vanilla ice cream
36 ginger snaps

Directions:
Directions:
Combine all ingredients except ice cream and cookies. In a chilled bowl fold pumpkin mixture into ice cream. Line bottom of 13x9 pan with half of the cookies. Top with half the ice cream mixture. Cover with cookies and pour remaining ice cream over evenly. Freeze until firm. About four hours. Cut into squares and garnish with whipped cream and a pecan half.

Number Of Servings:
Number Of Servings:
18

 

 

 

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