Pumpkin Ice Cream

source unknown

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 quart

Ingredients

• 4  egg yolks
• 3⁄4 cup sugar
• 2  cups heavy cream
• 2  cups milk
• 1  cup pumpkin
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg
• 1  teaspoon ginger
• 1  teaspoon vanilla

Directions

1. In a bowl, whisk the egg yolks with the sugar until pale yellow and thickened. Set aside. In a medium saucepan, over medium heat, bring the the cream and milk to simmer. Gradually whisk the milk mixture into the egg mixture. Return the entire mixture to the saucepan. Cook over low heat. Stir constantly, until thick enough to coat the back of a spoon (wooden). Do not let it boil. Strain into clean bowl. Allow to cool to room temperature Whisk in pumpkin until smooth. Stir in all of the seasonings. Cover and refrigerate until completely cold, several hours or overnight. Transfer the mixture to an ice cream maker. Freeze according to directions.