Pumpkin Ice Cream

Modified from Williams Sonoma

1 cup pumpkin puree (so canned or make your own...I used canned)

1 tsp vanilla

2 cups heavy cream (I only used 1 1/2 and then 1/2 cup 2% milk.....a lot of comments recommended less cream)

3/4 cup dark brown sugar

5 egg yolks

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp salt

pinch nutmeg

1 tbsp. bourbon (optional...they listed this, I didn't use it and I noticed several comments that didn't as well)

Mix pumpkin and vanilla. They said you had to refrigerate this for like 3-8 hours. I just threw it in the fridge while I did the rest of it (which takes me awhile as I get a lot of kid interruptions, so I had it in the fridge maybe an hour). Many comments said the same thing.

Combine 1 1/2 cups heavy cream and 1/2 cup brown sugar (so yep, didn't read thoroughly and put all brown sugar in...seemed to work fine). Cook until bubbles start around the edges of the pan (medium heat).

Meanwhile (I actually did this first....as I knew interruptions, etc), combine egg yolks, spices and rest of cream (in my case, milk) and rest of sugar (which I didn't have as I'd already put it in). Whisk until smooth and sugar dissolves.

Remove cream mixture from heat and temper the egg mixture with it. Then put all back into pot once the eggs are tempered. Cook over medium heat, stirring constantly (ish) at a low simmer until thickened to coat the back of a spoon. Do not let boil. They then strained. I did not.

It says cool the mixture in an ice bath....I just let it cool on stove for awhile while I dealt with some kid-related imagined emergency. Add in pumpkin mixture from fridge. Cover and refrigerate overnight (or at least three hours). This I did do.

Churn in ice cream make and freeze. If using bourbon, they wanted you to add it in during the last few minutes of churning.

Makes 1 quart.