Pumpkin Spice Latte Ice Cream

Set aside a metal bowl resting in a bed of ice water with 1 cup of cream in it.

In a large saucepan heat 1 cup heavy cream, the milk, pumpkin puree, cinnamon, cinnamon stick, fresh nutmeg, ground coffee, brown sugar and regular sugar on medium temperature. Once the ingredients melt together and the liquid just starts to boil, take off the heat and pour through a fine mesh strainer into a bowl. Put back on heat and bring mixture back until it just starts to boil again.

In a separate bowl, beat the egg yolks well. Slowly ladle the heated mixture into the eggs while whisking furiously to prevent the cooking of the eggs. Once half the heated mixture is added to eggs, pour the egg/cream mixture into the large sauce pan and bring heat to medium low. Cook while slowly stirring mixture until it thickens enough to coat the back of a spoon; this will be your custard base. Once this happens, immediately pour through a fine strainer into the bowl of cream on ice (this will prevent any further cooking of the custard base). Add the vanilla extract and mix well. Allow to cool to room temperature. Once at room temperature, cover and put in fridge for 2 hours or up to overnight.

Remove from fridge and freeze in your ice cream maker according to manufacturer’s instructions. Freeze ice cream overnight.

Makes 1 quart.