Pumpkin Ice Cream

• 2 cups prepared Dari-Free
• 1/ 2 cup Dari-Free Powder
• 1 cup canned pumpkin
• 1 /2 to 2/3 cup brown sugar, packed
• 2 tablespoons margarine
• 1 1 /2 teaaspoon pumpkin pie spice
• 1 teaspoon xanthan or guar gum (optional)

1. In a medium saucepan, combine all ingredients and bring to boil while stirring constantly.
2. Boil until ingredients are dissolved, and remove from heat.
3. Allow to cool.
4. Transfer mixture to the canister of an ice cream maker and process according to manufacturer's instructions.

© 2001, Diane Hartman, all rights reserved