Candied Pumpkin Ice Cream Syrup
Pumpkin Syrup Creams
Last updated 6/12/2012 1:12:03 AM. Recipe ID 39821. Report a problem with this recipe.
Title: Candied pumpkin ice cream syrup
Categories: New, Text, Import
Yield: 1 Servings
1 1/2 c Water
1 c Packed brown sugar
1 lg Mexican cinnamon stick or 3
-regular cinnamon sticks
1/2 lb Pumpkin or acorn squash,
-peeled and cut in; 2-inch
1/4 c Heavy cream; (optional)
2 pt Vanilla ice cream
In medium saucepan combine water, brown sugar, and cinnamon. Bring to
a boil and cook until liquid has reduced by about one-quarter and a
light syrup forms, about 15 minutes. Add pumpkin or squash, reduce
heat to very low and simmer gently until the pumpkin is translucent,
about 45 minutes. If preparing in advance remove the pumpkin from
syrup with a slotted spoon and store pumpkin separately. When ready
to serve, combine the pumpkin and syrup in a small skillet and reheat
over low heat. Just before serving, stir in the heavy cream. Spoon
over ice cream and serve.
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