- Serves 8
- 4 egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
- 2 cups milk
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
Adapted from mangiabenepasta.com
In a bowl, whisk together the egg yolks and sugar; set aside.
In a saucepan over medium heat, combine the cream and milk; bring to a simmer.
Gradually whisk the warm milk into the egg yolk mixture, stirring constantly.
Return the mixture to the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens; remove from heat.
Stir in the pumpkin, spices, and vanilla.
Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours or overnight.
Pour the mixture through a strainer to remove any lumps.
Transfer to an ice cream maker and freeze according to manufacturer's directions.