Pumpkin Pie Ice Cream

Ingredients

• 1 ½ cups light cream
• 1 ½ cups heavy cream
• 1 ½ cups canned pumpkin
• 6 egg yolks
• ½ tsp vanilla extract
• ¾ tsp pumpkin pie spice

Directions

1. Scald the light cream in a medium saucepan.
2. In a medium bowl whisk yolks, sugar and vanilla.
3. Slowly mix in light cream, and spices.
4. In the medium saucepan stir mixture over medium low heat for 10 mins.
5. Remove from heat and whisk in the heavy cream and pumpkin.
6. Strain into a bowl, and refrigerate overnight.
7. Mix mixture in an ice cream maker for 15 mins, and freeze for at least 1 hour.