Homemade Pumpkin Ice Cream - cooking recipe

Ingredients

1 cup homemade pumpkin puree
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise and seeds scraped out
2 cups heavy cream
1 1/4 cups dark brown sugar, divided
5 egg yolks
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch salt
1 pinch ground nutmeg

Preparation

Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.