You are going to adore this recipe!

3/4 c. brown sugar
1 c. canned solid-pack unsweetened pumpkin
1 tsp. cinnamon
3 egg yolks
1/4 c. granulated sugar
1/4 tsp. grated nutmeg*
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 c. heavy cream
2 c. whole milk
1/8 tsp. salt
1 tbsp. pure vanilla extract

*You can also use pumpkin pie spice if you are out of some of these spices.

Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot, but not boiling, about six minutes.

Whisk eggs in a medium bowl. Temper your eggs, by gradually whisking a little of the warm cream mixture into the bowl with the eggs.

Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Be sure to not boil.

Just to be safe, strain the custard into another bowl in case any of the eggs scrambled. Cover the mixture partially with plastic wrap. Cool at least one hour at room temperature.

Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours.

Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer’s directions.

Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.