Pumpkin Ice Cream

I'm not a huge fan of pumpkin pie. Don't get me wrong. I'll eat it, covered thoroughly in Cool Whip, of course. I'm not opposed to the pumpkin flavor, but I prefer it in other venues like this Pumpkin Ice Cream from Brown-Eyed Baker. This goes perfectly with pumpkin cupcakes, but I'm betting it would make a piece of pumpkin pie even better!

Pumpkin Ice Cream

1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 Tbsp. granulated sugar
1 tsp. ginger
1/2 tsp. cinnamon
1 cinnamon stick
1/2 tsp. nutmeg
1/4 tsp. salt
5 large egg yolks
1/4 cup dark brown sugar
1/2 tsp. vanilla
2 tsp. brandy (optional)
3/4 cup cooked pumpkin

Make an ice bath by putting some ice and a little water in a large bowl, and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.

In a medium saucepan mix the milk, cream, granulated sugar, ginger, cinnamon, cinnamon stick, nutmeg and salt. Warm the mixture until hot and the edges begin to bubble and foam.

Whisk the egg yolks in a separate bowl, and gradually whisk in about half of the warm spiced milk mixture, stirring constantly. Scrape the warmed yolks back in to the saucepan, and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, add the cinnamon stick back in, then stir until cool and then chill thoroughly, preferably overnight.

Whisk in the vanilla, liquor (if using) and pumpkin. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions. Makes about 1 quart.