Categories: frozen dessert

Ingredients

• 1/2 gal. vanilla ice cream
• 2 cups pumpkin
• 1 cup packed brown sugar
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 2 cups graham cracker crumbs
• 1 stick (1/2 cup) margarine, melted
• Orange-Rum Sauce
• 1/2 cup granulated sugar
• 4 tsp. cornstarch
• 3/4 cup fresh squeezed orange juice (2 oranges)
• 1/4 cup water
• 1/2 to 3/4 tsp. rum extract (or 1/4 cup rum and no water)
• 1 cup orange sections

Directions

1. Scoop ice cream into a large mixing bowl to soften. In a small mixing bowl, blend pumpkin, sugar and seasonings. Fold seasoned pumpkin mixture into softened ice cream. Spoon into 3 quarts mold. Place into freezer until ice cream sets. Meanwhile, combine graham cracker crumbs and melted margarine. Remove from freezer. Gently pack down crumb mixture over ice cream in mold to form a crust. Place mold in freezer at least 24 hours. Unmold by setting in pan of warm tap water. Invert on chilled plate. Cover and return to freezer 2-3 hours. For easy slicing, place pumpkin bombe into refrigerator to temper about 15 minutes before serving. Garnish with whole pecans, if desired. Serve with orange-rum sauce.

2. one 3 quart mold

3. Orange-Rum Sauce

4. In saucepan, combine sugar and cornstarch. Slowly add orange juice and water, stirring constantly for a smooth blend. Cook over medium heat stirring constantly until sauce becomes clear and begins to thicken.
5. Continue to cook gently about 5 minutes, stirring occasionally. Add rum extract and orange slices. Mix gently. Serve warm or cold over Pumpkin Ice Cream Bombe.

6. makes 2 cups

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