Making your own ice-cream is always fun and this pumpkin-ice-cream is perfect for the holiday season. This mixture has terrific freezable attachment that makes the churning process really easy. Before you get started, freeze the freezer bowl for at least one hour but for the best results, do it the night before. In heavy sauce pan, scald one-and-half cups of light cream, separate six eggs and then in a medium bowl whisk the yolks with three quarters of a cup of sugar. Whisk and then add a half teaspoon of vanilla, now, gradually whisk in the cream, add three quarters of a teaspoon of pumpkin pie spice into the yolk, sugar and vanilla mixture. Stir over medium heat for about ten minutes but do not boil, now whisk in one and half cups of heavy cream and one-and-half cups of canned pumpkin meat. Next, pass the mixture through a coarse strainer into a bowl to remove any pieces of cooked egg, refrigerate until it is well chilled. Now, to the mixture assemble the freezer bowl and dasher, turn to speed one and pour in the chilled mixture. Churn for about 15-20 minutes, until it is that the desired consistency, transfer the ice-cream to serving dishes or freeze in an air tight container. Pumpkin ice-cream. Ben and Jerry might have give you a jingle for this recipe, especially if you garnished with sugar glazed pecan nuts. Go to www.

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