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Рецепт Candied Pumpkin Ice Cream Syrup
by Global Cookbook

Candied Pumpkin Ice Cream Syrup
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Ингредиенты

  • 1 1/2 c. Water
  • 1 c. Packed brown sugar
  • 1 lrg Mexican cinnamon stick (or possibly 3 regular cinnamon sticks)
  • 1/2 lb Pumpkin or possibly acorn squash peeled, and cut in 2" cubes
  • 1/4 c. Heavy cream optional
  • 1 1/2 pt Vanilla ice cream (to 2 pints)

Инструкции

  1. In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook till liquid has reduced by about one-quarter and a light syrup forms, about 15 min. Add in pumpkin or possibly squash, reduce heat to very low and simmer gently till the pumpkin is translucent/soft, about 45 min. 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.