Pumpkin, Cinnamon and Nutmeg Ice Cream
Makes Approximately 1 Quart
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.