Ginger Pumpkin Spice Ice Cream
2 egg yolks
¾ cup sugar
2 cups heavy cream
1 cup 2% milk
1 tsp. pure vanilla extract
1 ½ cups pumpkin puree
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
Whisk together egg yolks and ¼ cup sugar until eggs are light yellow in color and
fluffy. Whisk in the rest of the sugar. Combine cream, milk, and vanilla extract.
Whisk together until completely combined. Add the pumpkin puree, spices and cook over
medium heat until your mixture starts to simmer, stirring constantly. Cook for 3 minutes.
Remove from the heat and cool. Then chill in your fridge until cold, best if overnight.
Transfer your chilled cream liquid into your ice cream machine and make according to
manufacturers directions. . Add mixture to your ice cream machine and follow
manufacturers directions in freezing.
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