Creamy Maple-Spiced Pumpkin Ice Cream

Instructions

1. 1In a medium saucepan, whisk together the pumpkin puree, heavy cream, milk, brown sugar, maple syrup, pumpkin pie spice, grated ginger, and salt. Warm over medium heat, stirring often, until steaming, about 5 minutes; do not boil.
2. 2In a medium bowl, whisk the egg yolks until smooth.
3. 3Slowly ladle about 1 cup of the hot pumpkin mixture into the yolks, whisking constantly to temper.
4. 4Pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F), 4 to 6 minutes. Do not boil.
5. 5Remove from heat and stir in the vanilla. Strain through a fine-mesh sieve into a clean bowl.
6. 6Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
7. 7Churn in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency, 20 to 25 minutes.
8. 8Transfer to a freezer-safe container, press parchment onto the surface, and freeze until firm, at least 4 hours. Soften 5 to 10 minutes at room temperature before scooping.

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