Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 5 min
Prep:
5 min
Cook:
1 hr
Level:
Easy

Ingredients

Directions

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.;

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Key Lime Pie Ice Cream

Recipe courtesy of The Neelys

Vanilla Ice Cream

Recipe courtesy of Alton Brown

Avocado Ice Cream

Recipe courtesy of Alton Brown

Homemade Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

No-Churn Watermelon Ice Cream Slices

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories