Pumpkin Pie Ice Cream

Is it really ever too chilly for ice cream?  I don’t think so, and this Fall flavored ice cream hits the spot.  This ice cream starts as a cooked custard, and I think that’s what makes it soooo creamy and yummy.

Pumpkin Pie Ice Cream
1 cup pumpkin puree
1 tsp. vanilla
2 cups heavy cream
3/4 cup packed brown sugar
4 egg yolks
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg

In a sauce pan, whisk together the cream, sugar, eggs and salt.  Cook on med-low heat, stirring and scraping the sides of the pan often.  Cook for at least 10 mins. or until the mixture thickens.  It should coat the back of a wooden spoon.

In a bowl, combine the pumpkin, vanilla and spices.  Add the pumpkin mixture to the cooked cream mixture.  Whisk together well.  Cover and chill for a couple hours.  Prepare ice cream according to your ice cream makers instructions.  Store in an airtight container in the freezer.

I served this ice cream with Trador Joe’s Cinnamon Schoolbook Cookies.  And the cute paper cups were from Target‘s dollar section.

This recipe is adapted from Williams Sonoma.