Pumpkin Ice Cream

In a medium saucepan over medium heat, combine 1/2 cup heavy cream, whole milk and molasses. Cook until mixture almost boils, 5-8 minutes. Reduce heat to low.

Meanwhile, beat yolks, sugar, salt, vanilla and remaining 1/2 cup cream until light yellow and slightly fluffy, about 1 minute. Add 1/4 cup hot milk mixture to yolk mixture and stir until combined. Gradually add egg yolk mixture to warm milk mixture in the saucepan, stirring constantly to prevent curdling. Cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 5-6 minutes. Do not allow the custard to boil.

Pour mixture into a large bowl and cover with wax paper or plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Cool mixture completely, in the refrigerator or chill over an ice bath for 40 minutes. Once cool, stir in pumpkin puree. Force mixture through a fine-mesh sieve into another large bowl. Stir in cinnamon, nutmeg and ginger (I found if you strain the mixture before this step, you will strain out some of the spices).

Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions. Transfer ice cream to an airtight container and freeze at least 3 hours, until firm.

Makes about 1.25 quarts.