ALBA’S PUMPKIN ICE CREAM

2C milk
2C heavy cream
.75C brown sugar
.5C sugar
1 vanilla bean
.25 tsp nutmeg
.25 tsp salt
2 cinnamon sticks
1Tbsp fresh grated ginger
2 cloves
12 egg yolks
1.5C pumpkin purée

INSTRUCTIONS:
• Combine the milk, cream and spices together in a pot and warm up until it comes to a boil.
• In the meantime, combine the egg yolks and sugar together.
• When the cream mixture comes to a boil, gently pour half of it over the yolks and sugar and mix with a whisk until thoroughly combine.
• Return the yolk mixture to the pot and cook, stirring constantly, until the mixture thickens. Pull the custard from the heat and add the pumpkin purée.
• Cool the custard and refrigerate overnight, then strain and freeze in the ice cream maker according to the manufactures directions.

© 2010 Denise Appel. Permission must be given by Denise Appel to reproduce.