Candied Pumpkin Ice Cream Syrup Recipe
Servings: 1
Ingredients
- 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)
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1160g | |
| Calories 1800 | |
| Calories from Fat 491 | 27% |
| Total Fat 54.82g | 69% |
| Saturated Fat 33.88g | 136% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 406mg | 17% |
| Potassium 1643mg | 47% |
| Total Carbs 320.41g | 85% |
| Dietary Fiber 3.6g | 12% |
| Sugars 299.67g | 200% |
| Protein 16.33g | 26% |
