1 c. sugar
4 yolks, slightly beaten
1 tsp. ground ginger
2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. light cream or half and half, heated
1 c. cooked pumpkin
2 c. heavy cream
1/2 c. minced preserved or candied ginger

In top of double boiler combine sugar, egg yolks, ginger, vanilla, cinnamon and salt; blend in light cream. Cook over hot not boiling water about 5 minutes or until mixture coats spoon, stirring constantly (do not overcook). Blend well with pumpkin cool.

Add heavy cream and mix well. Following manufacturers directions, freeze mixture half at a time in electric ice cream maker 30 minutes. Stop machine, remove ice cream and add half the ginger. Continue freezing until done. Pack ice cream into tightly covered freezer container for storage. Repeat procedure with remaining ice cream mixture. Set freezer at coldest setting. Makes 2 quarts.

NOTE: If preferred, freeze in mold or ice cream trays, but whip heavy cream stiff before folding into other ingredients.