Pumpkin Cheesecake Ice Cream

In a food processor, blend 1 cup of cream, the cream cheese, and 1/2 cup of sugar. Pulse until fully combined and smooth. Empty contents into a bowl and refrigerate for an hour.

Next, combine the pumpkin puree, 1/4 cup of the brown sugar, the cinnamon, nutmeg, and ginger in a bowl.

In a large saucepan, slowly heat the cream with 1/4 cup of brown sugar. (Do NOT let it reach a boil.) Add the egg yolks and stir constantly, not allowing the temperature to exceed 160 degrees. When the mixture is thick enough to coat the back of a spoon, remove, and add to the pumpkin mixture. Stir until completely combined and chill for an hour or two.

While the two mixes are chilling, combine the dry ingredients for the pie crust (flour, remaining 1 cup brown sugar, remaining 1/2 cup white sugar) in the bowl of an electric mixer using the paddle attachment. With the mixer on low, slowly incorporate the butter pieces. Mix for 1-2 minutes, until butter and dry ingredients reach an almost sandy consistency. Press mixture into the bottom of a cookie sheet, and bake at 350F until crust is golden brown and slightly crispy. Allow to cool and break into chunks.

Once the pumpkin mixture has chilled, freeze it in an ice cream maker according to manufacturer’s instructions. In the last 5-10 minutes, add about 1/3 of the cream cheese mixture. Once fully incorporated, transfer to a large bowl. Fold in the remainder of the cream cheese mixture to create cream cheese ribbons throughout the ice cream. Gently add and mix in half of the pie crust. Save the other half for topping.