Pumpkin Ice Cream

Ingredients:

15 oz can pumpkin puree (1 3/4 cup)

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/8 tsp ground cloves

5 egg yolks

3/4 cup brown sugar

1 1/2 cups heavy whipping cream

Method:

In a large bowl, mix pumkin puree and spices together well. Place in refrigerator.
Beat egg yolks and 1/4 cup brown sugar together in a bowl.

In a large saucepan, heat heavy whipping cream and 1/2 cup brown sugar until it just begins to bubble.
Pour hot cream mixture over beaten eggs. Mix well.

Return to saucepan and heat over medium heat, stirring constantly until mixture begins to coat the back of your spoon.

Cool. Stir in pumpkin mixture.

Chill in fridge for at least 2 hours.