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Ginger Pumpkin Spice Ice Cream




Source of Recipe


KSL
Ginger Pumpkin Spice Ice Cream

http://media.bonnint.net/slc/397/39770/3977020.jpg?filter=ksl/150x92_crop

* 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.