What You Need:

2 C whipping cream
3/4 C dark brown sugar, packed
5 egg yolks
1/2 t ground cinnamon
1/4 t salt
1/4 t ground nutmeg
1/4 t ground allspice
1/4 t ground cloves
1 t vanilla
1 C canned pumpkin

How to Make It:

Place the whipping cream into a heavy duty saucepan.
Add the brown sugar and stir to combine.
Place the pan over medium heat and stirring continuously, cook for 5 minutes or until the sugar has completely dissolved.
Stir the cinnamon, salt, nutmeg, allspice and cloves into the egg yolks.
Pour a 1/2 C of the hot cream mixture into the egg yolk mixture and whisk quickly to combine.
Stirring constantly add the egg yolk mixture back into the hot cream mixture.
Continue stirring and cooking 5 minutes or until the custard coats the back of a metal spoon being sure not to allow the mixture to boil.
Place a sieve over a large mixing bowl and pour the mixture through the sieve.
Fold the vanilla into the hot mixture.
Whisk in the pumpkin until well combined.
Transfer the mixture to the ice cream maker.
Freeze as directed for your type of ice cream maker.
Ripen in the freezer for 4 hours before serving.

Makes 10 servings

Never fill the freezer canister of an ice cream maker more than 2/3 full. The extra room is needed so that the ice cream can expand while freezing. The extra ice cream should be refrigerated until you are ready to make a second batch