Heat cream, milk and sugar in large heavy-bottomed saucepan, stirring occasionally, until sugar dissolves. Whisk egg yolks in small bowl. Whisk about 1 cup of hot liquid into egg yolks. Return egg yolk mixture to remaining hot cream. Whisk over medium heat until mixture coats the back of the spoon. Whisk in pumpkin, nutmeg, cinnamon and cloves. Whisk until smooth and well-blended. Remove from heat. Refrigerate until cold. Freeze mixture in an ice-creak freezer according to directions. Garnish with gingersnap cookies.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 118 (64%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 138.7mg||43 %|
|Sodium 116.8mg||4 %|
|Potassium 158.8mg||4 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 13g|
|Protein 4g||6 %|
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Calories per serving: 185
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