Pumpkin Ice Cream

This ice cream is so rich and delicious. We love to crush Heath bars and mix it in to the ice cream and then top it with caramel. Mmmm!!

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 3  cups half-and-half cream
• 1 3⁄4 cups sugar
• 1  pinch salt
• 4  eggs, beaten
• 2  cups heavy cream
• 1 1⁄2 teaspoons cinnamon
• 2  teaspoons vanilla
• 1⁄2 cup pumpkin puree

Directions

1. In a saucepan over medium-low heat, stir together the half-and-half, sugar and salt. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon.
2. Remove from heat, and whisk in cinnamon and vanilla. Set aside to cool.
3. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 5 Minutes before the mixture is complete, add the pumpkin puree.