Pumpkin Ice Cream

INGREDIENTS
1 (15-oz.) can pumpkin puree
2 c. whole milk
2 c. heavy cream
1 c. packed brown sugar (or if you want to make this sugar free add 1.5 c. of 1-to-1 sugar substitute)
6 large egg yolks
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. kosher salt

DIRECTIONS

1. Before I start making any ice cream base I make sure that my bowl from my ice cream maker is in the freezer and has been in the freezer for at least 24 hours.
   
2. In a medium saucepan over medium heat, whisk together pumpkin puree, milk, and cream. Stir continually until mixture begins to boil, remove from heat and set aside. 
3. In a large bowl, whisk sugar (or sugar substitute) and egg yolks until pale and thick ribbons form, 3 to 4 minutes. Whisking constantly, gradually add about half of hot pumpkin mixture to eggs, one ladle at a time, to warm mixture through. Pour mixture back into saucepan with remaining pumpkin mixture. 
4. Return pan over low heat and cook, stirring frequently with a wooden spoon, until mixture thickens, making sure the mixture never comes up to a simmer, about 4 to 5 minutes. To check if the mixture is done, coat the back of your wooden spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is good to go—this will be at around 170°, if you're using a candy thermometer.
5. When the custard is adequately thickened, stir in vanilla and spices. Pour into a large (non-glass) bowl and place over an ice bath. Let cool to room temperature, then cover and chill at least 3 hours, up to overnight. 
6. When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer's instructions, about 15 minutes, scraping sides occasionally. When ice cream is soft-serve consistency, transfer to another container and freeze until hardened, 2 to 3 hours, up to overnight.

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