Pumpkin Ice Cream

(Courtesy of St Francis Xavier Cookbook)

Ingredients:
1 can (16 oz.) pumpkin
1/4 tsp. gniger
1/2 c. brown sugar
1/8 tsp. cloves
1 tsp. cinnamon
1 qt. vanilla ice cream
1/2 tsp. salt

Directions:
Mix ice cream in a bowl until soft.  Mix the remaining ingredients into ice cream.  Mix until smooth.  Can be poured into muffin tins for easy serving.  Freeze until firm.  

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