Pumpkin Pie Ice Cream
Makes about 1 quart (Serves about 6 people)
Here’s what you will need:
2 1/2 cups heavy cream
3/4 cup packed dark brown sugar
1/4 cup sugar
5 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon kosher salt
1 cup pumpkin puree
1 teaspoon vanilla extract
1 cup of 1/2-inch pieces of Cinnamon Sugar Pie Crust Cookies (You can find the recipe here.)
Extra Cinnamon Sugar Pie Crust Cookies for garnish
In a 2-quart pan over medium heat, combine 2 cups of the cream, 1/2 cup of the brown sugar, and 1/4 cup sugar. Cook 5-6 minutes until bubbles form around the edges of the pan.
Meanwhile, in a medium bowl, combine the egg yolks, cinnamon, ginger, nutmeg, cloves, salt, and the remaining 1/2 cup of cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Once ready, remove the cream mixture from the heat. Gradually whisk about 1 cup of the hot cream mixture into the egg mixture until smooth. Then, pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon. Do not allow this to boil. Cook at a low simmer until the mixture is thick enough to coat the back of a spoon and leaves a defined line when a finger is drawn through it. This will take 5-7 minutes. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water. Stir until cool. Whisk in the pumpkin and vanilla extract. Cover with plastic wrap, pressing it directly on top of the pumpkin mixture to prevent a skin from forming. Refrigerate to chill for at least 3 hours. The colder, the better.
Transfer the custard to an ice cream maker and process according to your machine’s directions. (I have an electric ice cream machine and processed my ice cream for about 20 minutes.) During the last minute of churning, add your Cinnamon Sugar Pie Crust Cookies to combine. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm. This can take 3-5 hours, but I recommend overnight for a firm ice cream.