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Pumpkin, Cinnamon and Nutmeg Ice Cream

Makes Approximately 1 Quart
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Ingredients
  

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/3 cup sugar
  • 3 tablespoons pumpkin puree
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 4 large egg yolks

Instructions
 

  • Combine the heavy cream, milk and sugar in a large saucepan and cook over low heat, stirring until the sugar has dissolved. Add the pumpkin, nutmeg, and cinnamon and cook for an additional minute, stirring.
  • Whisk the egg yolks in a small bowl. Add to the saucepan and cook over low heat for 4-5 minutes. Remove from the heat. Transfer to a bowl and let cool, stirring occasionally. Refrigerate, covered, for a few hours or overnight.
  • Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Put the ice cream into a container and keep in the freezer until hardened and ready to be served.