Pumpkin Spice Ice Cream

1. 1

   In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.

2. 2

   Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.

3. 3

   In a medium bowl, beat the egg yolks. Whisk in 1 cup of the cream mixture a little bit at a time until combined.

4. 4

   Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175u00b0F on a candy thermometer, or until it coats the back of a spoon.

5. 5

   Remove from the heat. Add the pumpkin puree, cinnamon, nutmeg and ginger. Stir, until the pumpkin has dissolved completely in the custard.

6. 6

   Strain the mixture into a large bowl and freeze for at least 3 hours.

7. 7

   Once you are ready to make the ice cream, remove from the freezer and pour the custard into your ice cream maker. Churn.

8. 8

   Pour the ice cream into a freezer-safe bowl, and freeze for at least 3 hours before enjoying!

* Per serving · 4 servings · Values may vary.

No additional tips available.