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1
Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat.
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2
Cook, stirring, until the mixture is hot but not boiling, about six minutes.
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3
Whisk eggs in a medium bowl.
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4
Gradually whisk 1 cup of the warm cream mixture into the bowl with the eggs.
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5
Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes.
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6
Do not boil.
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7
Strain the custard into another bowl and cover it partially with plastic wrap.
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8
Cool at least one hour at room temperature.
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9
Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and blend well.
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10
Add to the cooled custard and mix so that all the ingredients are evenly distributed.
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11
Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours.
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12
Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker.
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13
Freeze according to ice cream maker manufacturer's directions.
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14
Put pumpkin ice cream in a container with a tight cover.
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15
Freeze at least three hours before serving.
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16
Tips & Warnings.
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17
When thickening the custard so that it coats the back of a spoon (step 3), the temperature of the mixture should register at least 160 degrees F on a candy thermometer.
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18
The refrigerated custard that has yet to be frozen in the ice cream maker (step 5) can stay covered in the refrigerator as long as three days.
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19
The finished pumpkin ice cream tastes best if eaten within four days of making it.
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20
Make sure your ice cream maker can accommodate 1 1/2 quarts.
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21
If not, throw away the excess.
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22
When heating the custard in the thickening phase (step 3), do not boil it.
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23
The egg yolks will curdle.
