Pumpkin Pie Ice Cream
 
MAKES ABOUT 1½ QUARTS
Ingredients
  • 6 egg yolks, lightly beaten
  • 1½ cups pumpkin purée
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 (12-ounce) cans evaporated milk
  • 1¾ cups heavy whipping cream
  • 1¼ cups sugar
  • ¼ teaspoon salt
  • Pecan Crumble Topping (recipe follows)
Instructions
  1. In a medium bowl, combine egg yolks, pumpkin purée, pumpkin pie spice, cinnamon, and vanilla; set aside.
  2. In a large saucepan, combine milk, cream, sugar, and salt. Heat over medium-low heat until mixture is barely simmering.
  3. Pour one-fourth of hot-milk mixture into egg-yolk mixture, whisking constantly. Pour egg mixture into remaining hot-milk mixture, whisking constantly. Cook over medium heat until mixture is thickened and coats the back of a spoon, about 5 minutes. Remove from heat, and let cool for 10 minutes. Strain mixture through a fine-mesh sieve into an airtight container. Cover, and chill for 4 hours to overnight.
  4. Pour chilled mixture into an ice cream freezer, and freeze according to manufacturer’s instructions. Transfer to an airtight container, and freeze until ready to serve. Top with Pecan Crumble Topping.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/pumpkin-pie-ice-cream/