Pumpkin Ice Cream Roll

3 eggs
1 cup sugar
3/4 cup pumpkin
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. nutmeg
3/4 cup flour

Beat eggs in a Bosch mixer for 5 minutes on high. (Speed 3)
Gradually add sugar, pumpkin, and lemon juice.
Add spices and baking powder.
Add flour last, mixing as little as possible.
Pour into well greased and floured jelly pan, 15" by 10".
Bake at 375 degrees for 15 minutes.

Sprinkle granulated sugar on a terry cloth dish towel. Plop hot cake onto towel, roll and let cool inside towel.

Unroll Pumpkin Roll carefully and spread on Ice cream.
Reroll, wrap and freeze.

Filling:
Softened (not melted) pumpkin pie ice cream.,

Just before serving, drizzle with Mrs. Richardson's butterscotch caramel.

This can be wrapped in saran wrap, then foil. 
Freeze for at least 3 to 4  hours so you can cut this easily. Makes a festive fall dessert. This may be made a day in advance.

Homemade Vanilla Ice Cream

We took the Old Fashioned Vanilla Ice Cream recipe from the Rival recipe book and modified it.

6 Quarts
3 1/2 cups sugar
1/2 cup flour
3/4 tsp. salt
7 cups milk
6 eggs beaten
6 cups whipping cream
3 Tablespoons vanilla
Seeds of two vanilla beans

Combine sugar, flour and salt in heavy saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.

We could not get it to thicken as suggested. We had to bring it to a boil on medium heat. Only when we saw bubbling did it start to thicken.

Gradually stir about 1 cup of hot mixture into the beaten eggs. Add this into remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours.

Combine whipping cream and vanilla and vanilla beans in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed, either packed with ice for two to three hours in the mixing can, or overnight in a home freezer.

I found a great way to get the vanilla seeds out of the pod: Cut down the center of the pod. Get a grapefruit spoon and scrape seeds.

It turned out very tasty. Using vanilla beans along with vanilla really bumped up the flavor. We froze it the day before the party. It's just easier to have it be set up than to have to worry about it being too soft. We served it over brownies and put our hot fudge sauce on top (see recipe for hot fudge sauce below).