Candied Pumpkin Ice Cream Syrup Recipe

1. 1

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

2. 2

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

3. 3

   Add in pumpkin or possibly squash, reduce heat to very low and simmer gently till the pumpkin is translucent/soft, about 45 min.

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.

No additional tips available.