Categories: frozen dessert
Ingredients
- 3 cups half-and-half
- 3/4 cup packed brown sugar
- 5 egg yolks
- 1 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 Tbsp. cognac or brandy (optional)
- 1 tsp. vanilla
- 1 cup canned pumpkin
Directions
- In a medium saucepan combine the half-and-half and brown sugar. Cook over medium heat, stirring to dissolve sugar, about 4 minutes until bubbles form around the edges of the pan.
- In a small bowl whisk together the egg yolks, pumpkin pie spice, and salt. Gradually whisk about 1/2 cup of the hot half-and-half mixture into the egg mixture and continue to whisk until smooth. Pour the egg mixture into the half-and-half mixture in the pan. Cook and stir over medium heat until the mixture coats the back of a large metal spoon, about 4 minutes. Do not boil. Strain mixture through a fine mesh sieve into a large bowl. Stir in the cognac, if desired, and vanilla. Whisk the pumpkin into the mixture until thoroughly combined. Cover surface with plastic wrap to prevent a skin from forming and refrigerate until well chilled, at least 3 hours or overnight.
- Pour the pumpkin custard into a 1 1/2 or 2 quart ice cream maker; freeze according to the manufacturer’s directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.