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Pumpkin lends itself to many dishes both savory and sweet. A large scoop of pumpkin ice cream drenched in caramel sauce and garnished with candied pumpkin makes a sophisticated sundae.

Martha Stewart Living, October 2001

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Yield:
Makes 1 quart
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Ingredients

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Directions

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  • Combine milk, cream, and caramel in a saucepan over medium heat. Bring to simmer, stirring frequently as caramel melts.

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  • Fill a large bowl with ice and water; set aside. Whisk egg and sugar in a bowl until thick and pale, about 4 minutes. While whisking, very slowly add a little hot milk mixture to egg mixture. Add more milk mixture, whisking, until combined. Add vanilla, lemon juice, and puree; combine. Strain into a clean bowl; chill in ice bath.

  • Freeze in an ice-cream maker according to the manufacturer's instructions. After churning, transfer to freezer until firm. Serve with milk caramel and candied pumpkin, if desired.

Cook's Notes

This is best served soon after it is made.

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