Pumpkin ice cream tarts

MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: PUMPKIN ICE CREAM TARTS
  Categories: Ice cream, Desserts
       Yield: 8 Servings
  
       2 c  Heavy cream
       2 c  Milk
   1 1/4 c  Brown sugar
     1/4 ts Salt
       4    Egg yolks
       2 c  Pumpkin puree
     1/4 ts Ground mace
       1 ts Freshly ground nutmeg
     1/4 ts Ground cloves
     1/4 ts Ground ginger
       8    Prebaked pastry tart shells,
            -each 2 1/2 to 3 inches in
            -diameter
     1/2 c  Chopped walnuts or pecans,
            -garnish
            Whipped cream, garnish
  
   Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring
   to a boil over medium-high heat, stirring often, until sugar has
   dissolved.
   
   Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk
   about 1 cup of the hot milk mixture into yolks. Then whisk yolk
   mixture into hot milk mixture. Continue to cook, stirring constantly,
   until custard thickens enough to coat the back of a spoon. Remove
   from heat; cool to lukewarm.
   
   Put pumpkin puree in a bowl, and whisk about 1 cup of the warm
   custard into the pumpkin. Whisk all the pumpkin mixture and the
   spices into the warm custard. Freeze in an ice-cream maker according
   to manufacturer's directions.
   
   To serve, scoop the ice cream into the pastry shells; top with whipped
   cream and nuts, if desired.
   
   Yields 8 tarts.
   
   The San Francisco Chronicle, November 15, 1995
  
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