Pumpkin Ice Cream

By chelyc13

Ingredients

• 6 eggs
• 1 1/2 cups firmly packed brown sugar
• 1/4 cup confectioners' sugar
• 4 teas ground cinnamon
• 1 1/2 teas ground allspice
• 1 1/2 teas ground nutmeg
• 1/2 teas ground ginger
• 1 teas ground cloves
• 1/2 teas salt
• 2 cups milk
• 2 1/2 cups pumpkin puree
• 1 quart heavy cream
• 4 teas vanilla extract

Details

Servings 2

Preparation

Step 1

1. In the top of a double boiler or in a stainless steel bowl set over a pan of simmering water, whisk togheter the eggs, brown sugar, confectioners' sugar, cinnamon, allspice, nutmeg, ginger, cloves, and salt. Cook until the mixture thickens slightly and coats the back of a spoon. Removeo fromt eh heat.

2. Meanwhile in a 2 quart saucepan, scald the milk.

3. Slowly add the hot milk to the egg mixture. Whisk in the pumpkin, cream, and vanilla.

4. Strain the custard through a fine sieve. Chill in the refrigerator, then freeze in an ice cream machine according to the manufacturer's instructions.