Pumpkin Pie Ice Cream

This is by far my favorite time of year. I love the cold weather, the holidays, the seasonal foods/desserts and spending time with my favorite people. I think pumpkin is the quintessential flavor for the holiday season. Its so versatile, with sweet and savory applications, like making a great soup or my case ice cream, scones, muffins, macarons, & bars. Right now I'll just be focusing on the ice cream, but I never thought one 30 oz can of pumpkin puree could really stretch out its pumpkin-y goodness to so many delicious treats.

 
If you are fortunate enough to own an ice cream maker, tasting that first freshly made pint in like nothing else and you'll wonder why you ever ate the store bought stuff [although, there are some really great artisanal brands].

Pumpkin pie is such a staple for thanksgiving, and don't get me wrong it is good but can get a little boring. This ice cream tastes like the best pumpkin pie ever but cool and refreshing as well. If you must have pie on thanksgiving, you can always pair this a la mode with a different flavored pie.

Pumpkin Pie Ice Cream
(my recipe/LCB ice cream base)
32 oz whole milk
1 tbsp vanilla extract
1 vanilla bean, split & seeds scraped
1 tsp cinnamon
1/2 tsp nutmeg
8 oz egg yolks
12 oz sugar, divided
16 oz heavy cream
2 cups pumpkin puree

In a pot, scald the milk with half the sugar, the vanilla bean/extract, cinnamon and nutmeg.

In a bowl, whisk together the yolks and the rest of the sugar

When the milk is scalded, slowly temper it into the egg yolks, whisking constantly. Add the mixture back into the pot and cook over low heat while CONSTANTLY STIRRING, until the mixture coats the back of a spoon.

Strain, and cool over an ice bath.

Whisk together the heavy cream and pumpkin puree. Add to the ice cream base.

Make ice cream according to your ice cream makers instructions [mine takes about 20 minutes]

Store in an airtight container & enjoy!