MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PUMPKIN ICE CREAM TARTS
 Categories: Ice cream, Desserts
      Yield: 8 Servings
 
      2 c  Heavy cream
      2 c  Milk
  1 1/4 c  Brown sugar
    1/4 ts Salt
      4    Egg yolks
      2 c  Pumpkin puree
    1/4 ts Ground mace
      1 ts Freshly ground nutmeg
    1/4 ts Ground cloves
    1/4 ts Ground ginger
      8    Prebaked pastry tart shells,
           -each 2 1/2 to 3 inches in
           -diameter
    1/2 c  Chopped walnuts or pecans,
           -garnish
           Whipped cream, garnish
 
  Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring
  to a boil over medium-high heat, stirring often, until sugar has
  dissolved.
  
  Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk
  about 1 cup of the hot milk mixture into yolks. Then whisk yolk
  mixture into hot milk mixture. Continue to cook, stirring constantly,
  until custard thickens enough to coat the back of a spoon. Remove
  from heat; cool to lukewarm.
  
  Put pumpkin puree in a bowl, and whisk about 1 cup of the warm
  custard into the pumpkin. Whisk all the pumpkin mixture and the
  spices into the warm custard. Freeze in an ice-cream maker according
  to manufacturer's directions.
  
  To serve, scoop the ice cream into the pastry shells; top with whipped
  cream and nuts, if desired.
  
  Yields 8 tarts.
  
  The San Francisco Chronicle, November 15, 1995
 
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