Pumpkin Pie Ice Cream

For the ice cream:

Heat cream, half-and-half, sugars, salt, cinnamon, nutmeg, and ginger in the top of a double boiler until sugars and salt have dissolved.

In a small, heatproof bowl stir egg yolks together to break them up. Stream about 1 cup of the hot cream mixture into the egg yolks to temper them. Then pour the egg mixture back into double boiler and heat, stirring constantly until the mixture has thickened. You will know it is done when the mixture coats the spatula. Remove from heat. Whisk in pumpkin puree and vanilla. Pour through a fine mesh strainer into a bowl, cover and refrigerate 24 hours. Freeze your ice cream maker bowl at the same time – so that it’s nice and cold when you are ready to use it.

In the meantime, preheat oven to 400 degrees F. In a small bowl, mix flour and salt together. Cut cold lard and butter into the flour until it’s the size of small peas. Stream in cold water and mix until dough forms. Roll dough out on floured board and cut into small squares. Bake 8-10 minutes or until pie crust pieces are lightly golden. Cool and set aside. (You can crumble the pieces to be smaller if you like.)

When you are ready to make your ice cream, assemble ice cream maker {with frozen bowl} and turn on. Pour ice cream base into machine and churn for 10-12 minutes or until creamy and frozen. In the last 30 seconds pour pie crust pieces into machine to mix. Scoop ice cream into a larger container, cover and freeze.

Yields 1 quart of ice cream.