Halloween Pumpkin Ice Cream Recipe

10 large marshmallows diced
1 tbs boiling water
1 cup canned pumpkin (about 1/2 lb can)
1/3 cup firmly packed brown sugar
2 egg yolks, slightly beaten
2 tbs orange juice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp. nutmeg
1/2 tsp salt
1 cup chilled whipping cream

Place your mixing bowl and beaters into the freezer to chill. Melt over simmering water the marshmallows and boiling water. Combine in a bowl the pumpkin, brown sugar, eggs and orange juice. Mix your cinnamon, ginger, nutmeg and salt then add to your pumpkin mixture and mix well. Blend this mixture with the melted marshmallows and cook over simmering water, stirring constantly, about 10 min. pour into a bowl and set in the refrigerator to chill. Using chilled bowl and beater, beat until of medium consistency chilled whipping cream. Fold into chilled pumpkin mixture. pour into 1 qt. container and freeze until firm.