Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Ingredients

• 1 1/2 c. Whole Milk
• 1/2 c. Heavy Cream
• 1/4 Vanilla Bean, split in half (optional)
• 2.5 oz. Egg Yolks (4 Yolks)
• 5 oz. Sugar
• 1 c. Pumpkin Puree
• 1 T. Pumpkin Pie Spice

Method
1. Combine the milk and cream in a heavy saucepan and bring to a boil. Add the vanilla bean (if using).
2. Whisk the egg yolks and sugar together in a mixing bowl.
3. Temper the eggs with one-third of the hot milk. Return the egg mixture to the saucepan.
4. Cook over medium heat, stirring constantly, until the custard reaches 180°F–185°F (82°C–85°C) and is slightly thickened. Pour through a fine mesh strainer into a clean bowl.
5. Chill the cooked ice cream base completely and then add 1 c. pumpkin puree and 1 T. pumpkin pie spice. 
6. If time allows, put the ice cream mixture in air tight container and refrigerate overnight. This helps the flavors to develop even more.
7. Pour the mixture into an ice cream machine and process according to the manufacturer’s directions.