Ingredients:

  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 2 cups heavy cream, chilled
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt

Instructions:

  1. Combine pumpkin puree and brown sugar in a small saucepan over medium heat. Stir constantly for 5–7 minutes until the mixture darkens and thickens into a paste. Stir in vanilla extract, remove from heat, and let cool slightly.
  2. Whisk milk, granulated sugar, and the spice blend (cinnamon, ginger, cloves, nutmeg, salt) in a large pot over medium heat until sugar dissolves.
  3. In a separate bowl, whisk the egg yolks. Slowly drizzle one cup of the hot milk mixture into the yolks, whisking rapidly to temper. Pour the tempered egg mixture back into the main pot.
  4. Mix cornstarch and water into a smooth slurry. Whisk this into the pot and cook over low heat, stirring constantly, until the mixture reaches 170°F (77°C) or coats the back of a spoon.
  5. Stir in the cooled pumpkin reduction and heavy cream until the color is a uniform, deep orange.
  6. Strain the mixture through a fine-mesh strainer into a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the liquid, and refrigerate for 6 hours.
  7. Churn the chilled mixture in an ice cream maker for approximately 25 minutes or until it reaches a soft-serve consistency.