Pumpkin Ice Cream

Ingredients:

  • 15 oz can pumpkin puree (1 3/4 cup)
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 5 egg yolks
  • 3/4 cup brown sugar
  • 1 1/2 cups heavy whipping cream

Method:

  • In a large bowl, mix pumkin puree and spices together well. Place in refrigerator.
  • Beat egg yolks and 1/4 cup brown sugar together in a bowl.
  • In a large saucepan, heat heavy whipping cream and 1/2 cup brown sugar until it just begins to bubble.
  • Pour hot cream mixture over beaten eggs. Mix well.
  • Return to saucepan and heat over medium heat, stirring constantly until mixture begins to coat the back of your spoon.
  • Cool. Stir in pumpkin mixture.
  • Chill in fridge for at least 2 hours.