Irritable Bowel Syndrome Message Boards | please help make this safe

i'm still on the pumpkin ice cream thing and have yet to make it. all the recipes online are buy vanilla ice cream and stir in pumpkin pie filling. thats bad for the belly and lazy if you ask me..

i did find this martha stewart recipe (sometimes i'm glad she does it the hard way) and it needs to be substituted of course but i thought you ladies could help. at first i was going to use the peppermint ice cream recipe from teh book and modify but i'm not that good yet.

please help. its all i can think of..

here's the martha recipe

Pumpkin Ice Cream

The season's most distinctive natural flavor, pumpkin always tastes best with cinnamon and cloves. But this delicious ice cream - a lighter, more refreshing alternative to traditional pie - features a hint of ginger, renowned for centuries as a cleansing digestive aid. Your guests will leave the table feeling satisfied, not stuffed.

Serves 6-8

Ingredients/Shopping List:

1 pint half-and-half
3/4 cup sugar
4 large egg yolks
1 can (15 ounces) solid-pack pumpkin
1 cup heavy or whipping cream
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of cloves

How To:

1. In a heavy medium saucepan, heat half-and-half and 1/2 cup sugar over medium-high heat until small bubbles appear around edge of pan.

2. Meanwhile, in a medium bowl, whisk egg yolks with remaining 1/4 cup sugar. Gradually whisk hot half-and-half mixture into egg-yolk mixture. Return mixture to saucepan; cook over medium-low heat, stirring constantly, just until mixture coats the back of the spoon (do not boil).

3. Strain custard mixture through a fine sieve into large bowl; whisk in pumpkin, cream, cinnamon, ginger, and cloves. Cover, and refrigerate until well chilled, at least 2 hours or overnight.

4. Freeze in an ice-cream maker according to manufacturers' instructions.

martha link

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