PUMPKIN ICE CREAM
* 2 cups heavy cream
*3/4 cup dark brown sugar, packed
*5 egg yolks
*1/2 teaspoon ground cinnamon
*1/4 teaspoon ground nutmeg
*1/4 teaspoon ground allspice
*1/2 teaspoon ground cloves
*1/4 teaspoon salt
*1 teaspoon pure vanilla extract
*1 cup canned pumpkin
~In a medium saucepan, combine the heavy cream & brown sugar.
~Cook over medium heat, until bubbles form around the edges of pan, stirring to dissolve sugar.
~In a small bowl, whisk the egg yolks.
~Beat in cinnamon, nutmeg, allspice, cloves, & salt.
~Whisk about 1 cup of hot cream mixture into the egg mixture, pouring the hot cream in a slow steady stream.
~Pour the egg mixture into the cream mixture.
~Cook, while stirring over medium heat.
~Cook until mixture thickens slightly and coats the back of a wooden spoon (you should be able to run your finger down the center of the spoon and leave a trail).
~Remove from heat and strain through a fine mesh sieve into a metal bowl.
~Whisk the pumpkin & vanilla into the custard.
~Put the metal bowl into a larger bowl with ice in it.
~Let chill for 30 minutes.
~Cover the surface of custard with plastic wrap.
~Place in refrigerator until chilled (3-5 hours).
~Pour custard into ice cream maker and freeze according to the manufacturer's directions.
~Put ice cream into an air tight plastic container.
~Place in freezer for 5-8 hours (depending on how hard you like your ice cream).
`Place plastic wrap directly over ice cream before covering and placing in freezer. This will help to prevent freezer burn.