Pumpkin Ice Cream

1. 1

   In sauce pan, heat milk and heavy cream almost to a boil.

2. 2

   In top of double boiler, combine egg yolks and sugar.

3. 3

   Gradually add hot milk mix, stirring constantly.

4. 4

   Place over hot, but not boiling water.

5. 5

   Cook for 20 minutes or until custard is thick enough to coat back of spoon.

6. 6

   DO NOT LET BOIL!

7. 7

   In a bowl, mix pumpkin and spice, whisk into custard.

8. 8

   Freeze in ice cream maker or freezer, stirring occasionally until frozen to desired consistency.

No additional tips available.