Ingredients:

  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 4 large egg yolks
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions:

  1. In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until sugar dissolves and mixture is just below a simmer.
  2. In a separate bowl, whisk the egg yolks until they’re pale and slightly thickened.
  3. Slowly add about 1 cup of the warm cream mixture to the egg yolks while whisking continuously.
  4. Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until slightly thickened (about 5-7 minutes).
  5. Remove from heat; stir in pumpkin puree, spices, salt, and vanilla extract until fully combined.
  6. If desired, strain the mixture through a fine mesh sieve for a creamier texture.
  7. Cover the mixture and refrigerate for at least 30 minutes, or until completely chilled.
  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  9. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until solid.