Pumpkin Spice Ice Cream

In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.

Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.

In a medium bowl, beat the egg yolks. Whisk in 1 cup of the cream mixture a little bit at a time until combined.

Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175ºF on a candy thermometer, or until it coats the back of a spoon.

Remove from the heat. Add the pumpkin puree, cinnamon, nutmeg and ginger. Stir, until the pumpkin has dissolved completely in the custard.

Strain the mixture into a large bowl and freeze for at least 3 hours.

Once you are ready to make the ice cream, remove from the freezer and pour the custard into your ice cream maker. Churn.

Pour the ice cream into a freezer-safe bowl, and freeze for at least 3 hours before enjoying!

Makes about 1.5 quarts.