Thanksgiving Ice Cream

Goes great with that holiday pecan or apple pie, or even by itself it a real pleaser! Mixture needs to chill for 2 hours before being churned and then frozen.

• Ready In: 35 mins
• Yields: 1 quart

Ingredients

• 1  cup half-and-half
• 3⁄4 cup  canned pumpkin pie filling
• 1⁄3 cup honey
• 1  pinch salt
• 2  egg yolks
• 1  cup  whipping cream
• 1⁄4 cup  chopped walnuts
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ginger

Directions

1. Combine half and half, pie mix, honey and salt; heat in top of double boiler.
2. Beat egg yolks until thick and yellow.
3. Add a small amout of warm mixture to yolks.
4. Combine yolks with milk mixture in top of double boiler.
5. Heat, stirring constantly until slightly thickened.
6. Cool.
7. Combine cream, walnuts, cinnamon and ginger with cooler mixture.
8. Chill 2 hours and churn.