Ingredients
2 cups heavy whipping cream1 package (8 ounces) cream cheese, cubed3/4 cup packed brown sugar5 large egg yolks1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1 cup canned pumpkin1 teaspoon vanilla extract
Preparation
In a large heavy saucepan, heat 1-1/2 cups cream, cream cheese and 1/2 cup brown sugar until bubbles form around sides of pan. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
