1 can pumpkin puree (16 oz)
4 cups heavy cream
2 cups milk
6 egg yolks
1+1/2 cup sugar
nutmeg and cinnamon to taste
Peter¬s mom, Marian, likes more ciunamon than nutmeg

1. 1 cup cream with 1 cup milk & spices and scald them Beat egg yolks with 1 cup sugar
2. Softly whisk hot milk mixture into egg mixture Pour the new mix into a warm saucepan
3. Stir over a low flame until it thickens
4. Strain this into a bowl and stir in the rest of the cream Refrigerate for an hour
5. Mix the puree and the remaining sugar
6. Add this to the to the now chilled mixture and mix well
(Freeze according to manufacturers directions in an ice cream maker)

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