Pumpkin Ice Cream

5 1/3 ounces evaporated milk
2 eggs, separated
1/2 cup light brown sugar
1/4 teaspoon powdered ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pumpkin puree (canned or fresh cooked)
1/8 teaspoon salt
1/8 teaspoon cream of tartar

Combine evaporated milk, egg yolks, brown sugar, and spices in top of double boiler. Using a wire whisk beat the ingredients until smooth. Place top over simmering water and cook until custard thickens, stirring constantly. Remove from heat. Stir in 1 cup pumpkin puree. Set aside.

In medium-size bowl beat egg whites, salt, and cream of tartar until stiff peaks are formed. Fold beaten egg whites into pumpkin custard. Scrape into freezer container or serving dish, cover tightly, and freeze until firm (about 3 hours).

Serve directly from freezer (doesn't have to ripen in refrigerator first). This ice cream is best if eaten within 1 week.

Yields 1 quart.