-
1
Combine the heavy cream and the whole milk in a large heavy-bottomed sauce pan.
-
2
Put the pan over medium high heat and let the mixture heat up until it comes to a simmer.
-
3
While its heating up, put the egg yolks and the sugar in a large bowl and beat with an electric mixer on high for about 23 minutes, until the mixture is lighter in colour.
-
4
Add the espresso powder, pumpkin puree and the spices and blend for about 30 seconds.
-
5
Slowly drizzle in about a ladle at a time of the hot mixture into the egg yolks, beating with an electric mixer on low the entire time, so you can temper the eggs.
-
6
When everything is blended, turn the mixer on highest setting you have and blend for 30 seconds more, then pour the custard back into the sauce pan.
-
7
Continue cooking it over medium heat, stirring constantly, until it has thickened and coats the back of a wooden spoon, about 10 minutes.
-
8
Strain the custard through a mash sieve into a mixing bowl, cover it with plastic wrap and let it cool down to room temperature.
-
9
Transfer it to the fridge for about 3 hours.
-
10
When the custard is properly chilled, freeze it in your ice cream maker, according to manufacturers instructions.
-
11
Put the soft ice cream in the freezer for at least 4 hours and serve.
-
12
Makes about 700 grams (about 1 1/2 pints) ice cream.
