Candied Pumpkin Ice Cream Syrup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups water
• 1 cup packed brown sugar
• 1 large mexican cinnamon sticks or 3 regular cinnamon sticks
• 1/2 lb pumpkin or 1/2 lb acorn squash, peeled and cut into 2 inch cubes
• 1/4 cup heavy cream (optional)
• 1 -2 pint vanilla ice cream

Recipe

• 1 in medium saucepan combine water, brown sugar, and cinnamon.
• 2 bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes.
• 3 add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes.
• 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.