Candied Pumpkin Ice Cream Syrup

1. 1

   In medium saucepan combine water, brown sugar, and cinnamon.

2. 2

   Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes.

3. 3

   Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes.

4. 4

   If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately.

5. 5

   When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat.

6. 6

   Just before serving, stir in the heavy cream.

7. 7

   Spoon over ice cream and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.