Recipe: Pumpkin Meringue Ice-cream Pie

Recipe

Pumpkin Meringue Ice-cream Pie

Recipe By: Chef JJBrooks
Serving Size: 8
Preparation Time: 1:00

1-1/2 cups heavy cream—scalded
3 each egg yolks—reserve whites
3/4 cup sugar brown
1 scant tbl cornstarch
1 pinch salt
1-1/4 cups pumpkin mashed cooked
3/4 tsp ginger ground
3/4 tsp cinnamon ground
3/4 tsp nutmeg ground
3/4 tsp lemon rind grated
2 tbs rum dark
1-1/2 cups heavy cream, whipped**
3/4 cup walnuts finely chopped
1/3 cup (preserved)* ginger root peeled and finely chopped
1 each pieshell prebaked
3 each egg whites
1/8 tsp cream of tartar
1 pinch salt
1 tsp vanilla
3/4 cups sugar

Preparation

Scald cream.
In top half of a double boiler off the fire, beat yolks till lemon colored; stir in brown sugar and cornstarch. Carefully add scalded cream with constant beating.
Cook this mixture on the double boiler over boiling water until the custard begins to thicken, stir in salt and remove from heat. Continue to beat.
Add the pumpkin with the mixed spices and rind, and beat into the custard. Sit over ice, and beat in rum.
When cool fold in the whipped cream, walnuts, and ginger root.
Freeze in an ice-cream freezer, or still freeze, beating twice during 2 half hour periods of freezing.
Soften ice-cream by removing it to lower shelf of freezer. When it reaches a stiff but spreadable consistency, fill pie shell and return to freezer.
When ready to use, make meringue. Beat the egg whites with the cream of tartar, salt, and vanilla to soft peaks. Add sugar a tablespoon at a time and beat to medium firm peaks. Top the pie with meringue and brown meringue under broiler. Cut 6 or 8 pieces.

Notes: Chef JJ Brooks from Chefs and Cooks on the Internet offers this dessert for a cold winters eve. Let it snow! JJ says that his was his grandmothers recipe, original source uncertain. JJ doesn't add sugar or vanilla to the whipped cream as he thinks a quality cream is naturally sweet enough.

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