Pumpkin Ice Cream

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1/2 cup packed light brown sugar
• 1/2 cup light corn syrup
• 5 large egg yolks
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup half-and-half
• 1 (15 ounce) can solid-pack pumpkin
• 1 cup heavy cream
• 1 teaspoon vanilla

Recipe

• 1 in a mixing bowl, beat the brown sugar and corn syrup into the egg yolks until thickened and pale yellow.
• 2 beat in the cornstarch, cinnamon, nutmeg, and ginger; set aside.
• 3 in a large saucepan, bring the half-and-half to a simmer.
• 4 slowly beat the hot half-and-half into the egg/sugar mixture.
• 5 pour the entire mixture back into the pan and place over low heat.
• 6 stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• 7 remove pan from heat and beat in the pumpkin.
• 8 pour the hot custard through a strainer into a large, clean bowl.
• 9 allow the custard to cool slightly, then stir in the cream and vanilla.
• 10 cover and refrigerate until cold or overnight.
• 11 stir the chilled custard; freeze in 1 or 2 batches in an ice cream machine by following the manufacturer's directions.
• 12 when done, the ice cream will be soft; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.