Pumpkin Pie Ice Cream





Whoever said homemade ice cream was just for summer is completely wrong. I believe there is never a wrong time for homemade ice cream. I am bringing this to Thanksgiving this year, and I think my cousin Hannah is capable of eating the entire batch by herself. It tastes just like pumpkin pie and it would be delicious in a gingerbread crust for an ice cream pie. I hope you enjoy!

6 large egg yolks
3/4 cup brown sugar, divided
3/4 cup pumpkin puree
1 1/4 cups heavy cream
1 1/4 cups 2% milk
1/2 t salt
1/2 t ground ginger
1/2 t ground cinnamon
1/2 t vanilla

Begin by whisking the yolks with half the brown sugar (6T), cinnamon, and ginger in a heatproof bowl just until the yolks are broken. Set aside. In a saucepan, bring the cream, milk, pumpkin, salt, and remaining sugar to a slight simmer over medium-high heat. Then, reduce the heat to medium. Scoop out roughly 1/2 cup of the cream mixture, and while constantly whisking the eggs, add the the cream mixture. Do this again one more time. Then, using a rubber spatula, stir the remaining creaming mixture in the saucepan while you add in the egg mixture. Over medium heat, stir the mixture constantly until it thickens. This will only take a couple of minutes. Next, using a fine-mesh strainer, strain the base into a separate bowl. Place this in an ice bath and stir occasionally until the base has cooled. Then cover the mixture and refrigerate over night. The next day, whisk in the vanilla and follow the directions on your ice cream machine.