Pumpkin Ice Cream

I found this recipe from Pennies on a Platter, and it's definitely a keeper! I served it with the pumpkin spice cheesecake brownie and I was in pumpkin heaven!!

Pumpkin Ice Cream

Yield: 1 quart

5 large egg yolks

1 1/2 cups whole milk

1 cup heavy cream

1/3 cup plus 2 tbsp sugar

1/4 tsp ground ginger

1/2 tsp ground cinnamon (I used 1 tsp pumpkin pie spice in place of the ginger, cinnamon, and nutmeg)

1/8 tsp ground nutmeg

1 cinnamon stick

1/4 tsp kosher salt

1/4 cup packed brown sugar

1/2 tsp vanilla extract

3/4 cup pumpkin puree

Whisk the egg yolks in a small bowl and set aside.

Combine milk, cream, sugar, spices, and salt in a medium saucepan over medium heat. Warm until the edges begin to bubble.

While mixture warms, prepare an ice bath by placing a metal bowl insdie of another large bowl filled with ice and water. Set a mesh strainer on top of the inner bowl.

Off heat, gradually add half of the milk mixture into the egg yolks while whisking constantly.

Turn heat to low and pour yolk mixture back into saucepan. Stir constantly, being sure to scrape the bottom of the pan. Stir until the mixture thickens and coats the back of a spoon, about 165F.

Work quickly and pour mthe mixture through the strainer into the bowl sitting in the ice bath. Stir in brown sugar until dissolved. Chill mixture thoroughly in the refrigerator.

After the mixture is chilled, stir in the vanilla and pumpkin. Whisk together, then press through fine mesh strainer. Freeze in ice cream maker according to manufacturer's instructions. Freeze for at least one hour before serving.