PUMPKIN ICE CREAM
by Gia

6 eggs, separated
1/2 cup cooked, pureed butternut squash
1/4 cup honey
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves

1. Combine squash, honey and spices.
2. Beat yolks with squash mixture.
3. In separate bowl, beat egg whites until stiff peaks form.
4. Fold egg whites into egg yolks.
5. Freeze for 1.5 hrs., mix together to blend and refreeze.