Ooh! Pumpkin ice cream

Thanksgiving approaches, and you’ve got pumpkin in mind. Who wouldn’t after seeing the bountiful displays at farmers markets and grocery stores?

But as alluring and seasonal as pumpkin is, preparing and cooking a whole pumpkin isn’t practical for a Two’s Company household.

Do you really want to mess with a 10-pound gourd?

If you’re still tempted by the vivid colors and pleasant shape, use a pumpkin as a decoration for your holiday table and reach for canned pumpkin for your recipes.

Opt for plain (not sweetened and flavored) pumpkin puree, which you can use in a number of ways.

Here are a few suggestions to get started.

• Bake pumpkin muffins using your favorite recipe.

• Create quick and delicious soup for two by combining canned pumpkin, chicken broth, onion and curry powder. Simmer until aromatic.

• Mix canned pumpkin into mashed potatoes, parsnips or sweet potatoes for a colorful and flavorful side dish.

• Make pumpkin ice cream.

This luscious dessert is inspired by pumpkin pie, using many of the same ingredients. The recipe yields six servings, if you’re restrained.

Pack leftovers into a small plastic container and freeze. For best quality, finish the leftovers within a week; the ice cream will develop a grainy texture if frozen for a longer period.

Pumpkin-and-gingersnap ice cream

Makes 6 servings. The preparation time is 15 minutes, and the chilling time is several hours.

1 egg

1 egg yolk

2 cups half-and-half

1/4 cup granulated sugar

1/3 cup light-brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

3/4 cup canned pumpkin (see note)

1 cup coarsely chopped gingersnaps (10 to 12 gingersnaps)

Pecan-maple sauce (follows; optional)

Beat together egg and egg yolk in medium heatproof bowl. Set aside.

Combine half-and-half, granulated sugar, light-brown sugar, cinnamon and salt in a medium saucepan. Bring to a simmer, stirring frequently. Pour about 1/2 cup of the mixture into the eggs while beating constantly. Pour the egg mixture back into the saucepan. Cook over low-medium heat, stirring constantly until mixture thickens slightly, about 10 minutes. Remove from heat. Whisk in pumpkin.

Strain the pumpkin mixture through a fine-mesh sieve into a container. Cover and chill for 3 to 24 hours. Pour pumpkin mixture into an ice-cream maker. Process according to manufacturer’s directions. When ice cream is almost firm, stir in gingersnaps.

To serve, spoon 1/2-cup pumpkin ice cream into each of two bowls. Top with pecan-maple sauce.

Freeze leftovers in a covered container.

Note: Store any leftover canned pumpkin in a covered container in the refrigerator up to three days. Freeze for longer storage.

Each serving has: 230 calories; 12 grams total fat; 4.5 grams protein; 27 grams carbohydrates; 100 milligrams cholesterol; 128.5 milligrams sodium and 0.5 grams dietary fiber.

Pecan-maple sauce

Makes 2 servings

1/4 cup pecan halves

1 teaspoon unsalted butter

11/2 tablespoons maple syrup

Pinch of salt

Place pecans in small skillet. Heat over medium heat for 30 seconds shaking skillet constantly, until pecans are toasted. Remove immediately.

Combine butter, syrup and salt in a small pot. Heat over medium heat for 1 minute or until butter melts. Stir in pecans. Simmer for 1 minute to flavor pecans.

Each serving has: 145 calories; 11 grams total fat; 1 gram protein; 12 grams carbohydrates; 5 milligrams cholesterol; 2 milligrams sodium and 1 gram dietary fiber.

TRIBUNE MEDIA SERVICES