Candied Pumpkin Ice Cream Syrup Recipe

• 1 1/2 c. Water
• 1 c. Packed brown sugar
• 1 lrg Mexican cinnamon stick (or possibly 3 regular cinnamon sticks)
• 1/2 lb Pumpkin or possibly acorn squash peeled, and cut in 2" cubes
• 1/4 c. Heavy cream optional
• 1 1/2 pt Vanilla ice cream (to 2 pints)

1. In medium saucepan combine water, brown sugar, and cinnamon.
2. Bring to a boil and cook till liquid has reduced by about one-quarter and a light syrup forms, about 15 min.
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. If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately.
5. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat.
6. Just before serving, stir in the heavy cream.
7. Spoon over ice cream and serve.

water, brown sugar, cinnamon, acorn, heavy cream, vanilla ice cream

Taken from cookeatshare.com/recipes/candied-pumpkin-ice-cream-syrup-98621 (may not work)