Pumpkin Ice Cream Recipe

In a medium saute pan combine sugar, whipping cream, half and half, and salt.
Over medium heat whisk the milk mixture until the sugar dissolves and is hot to the touch. Around 160 degrees.
Whisking as you are pouring, pour about ⅓ of the milk mixture into a separate bowl with the beaten egg yolks. This is tempering the egg mixture.
Then pour tempered egg mixture back into the pan with the milk mixture and continue whisking.
Add the pumpkin puree and the pumpkin pie spice
Whisk mixture over medium heat until it is thick enough to coat the back of a wooden spoon.
Once cooled place a piece of plastic wrap onto the surface of custard to avoid a “skin” forming.
Place in the fridge and cool overnight or for at least 3 hours. Then follow the directions provided by your ice cream maker manufacturer.