Homemade Pumpkin Ice Cream

Make your own homemade pumpkin ice cream from scratch, using a home ice cream maker. This will make about 1.5 pints.

What you will need:

1 cup pumpkin puree
3/4 cup packed brown sugar
1/4 cup white sugar
1 t ground cinnamon
1/4 t ground nutmeg
1/2 t ground ginger
1/8 t ground cloves
-or-
1 pint jar of pumpkin butter plus an additional 1/4 cup packed brown sugar and 1/4 white sugar
-and-
2 cups heavy cream
2 cups whole milk
3 egg yolks
1 T vanilla extract
1/8 t salt

Combine the cream, milk, and sugars in a saucepan and cook over medium heat until hot, about 6 minutes. Whisk the egg yolks in a bowl and ladle in some of the hot milk mixture, whisking until blended. Then put the yolk mixture into the pot and cook on medium-low, stirring, until thickened to coat the back of a spoon. This will take about 7 minutes; do not overcook or the yolks will curdle. Strain custard into a bowl and partially cover, letting cool for an hour or more to room temperature. Combine the pumpkin puree, vanilla, spices, and salt (or pumpkin butter with the vanilla and salt) and add this to the custard, mixing well. Refrigerate overnight or at least 6 hours; freeze according to your ice cream maker's instructions. Store in freezer several hours before serving.

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