Pumpkin Ice Cream

1. 1

   In a mixing bowl, beat the brown sugar and corn syrup into the egg yolks until thickened and pale yellow.

2. 2

   Beat in the cornstarch, cinnamon, nutmeg, and ginger; set aside.

3. 3

   In a large saucepan, bring the half-and-half to a simmer.

4. 4

   Slowly beat the hot half-and-half into the egg/sugar mixture.

5. 5

   Pour the entire mixture back into the pan and place over low heat.

6. 6

   Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).

7. 7

   Remove pan from heat and beat in the pumpkin.

8. 8

   Pour the hot custard through a strainer into a large, clean bowl.

9. 9

   Allow the custard to cool slightly, then stir in the cream and vanilla.

10. 10

    Cover and refrigerate until cold or overnight.

11. 11

    Stir the chilled custard; freeze in 1 or 2 batches in an ice cream machine by following the manufacturer's directions.

12. 12

    When done, the ice cream will be soft; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.

* Per serving · 4 servings · Values may vary.

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