Pumpkin Spice Latte Ice Cream

1. 1

   Combine the heavy cream and the whole milk in a large heavy-bottomed sauce pan.

2. 2

   Put the pan over medium high heat and let the mixture heat up until it comes to a simmer.

3. 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. 4

   Add the espresso powder, pumpkin puree and the spices and blend for about 30 seconds.

5. 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. 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. 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. 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. 9

   Transfer it to the fridge for about 3 hours.

10. 10

    When the custard is properly chilled, freeze it in your ice cream maker, according to manufacturers instructions.

11. 11

    Put the soft ice cream in the freezer for at least 4 hours and serve.

12. 12

    Makes about 700 grams (about 1 1/2 pints) ice cream.

* Per serving · 4 servings · Values may vary.