Ingredients
1cupheavy cream,divided
1¾cupwhole milk
2tspunsulfured molasses
6large egg yolks
1cupgranulated sugar
⅛tspsalt
½tbspvanilla extract
1cupfresh pumpkin puree,or canned unsweetened pumpkin puree, chilled at least 3 hours
½tspground cinnamon
¼tspground nutmeg
¼tspground ginger
Preparation
In a medium saucepan over medium heat, combine ½ cup heavy cream, whole milk, and molasses. Cook until mixture until almost boils for 5 to 8 minutes.
Reduce heat to low. Meanwhile beat yolks, sugar, salt, vanilla, and ½ cup cream until light yellow and slightly fluffy for about 1 minute.
Add ¼ cup hot milk mixture to yolk mixture and stir until combined. Gradually add egg yolk mixture to warm milk mixture in the saucepan, stirring constantly to prevent curdling.
Cook over medium-low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon for about 5 to 6 minutes. Do not allow the custard to boil.
Pour mixture into a large bowl and cover with wax paper or plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Cool mixture completely in the refrigerator or chill over an ice bath for 40 minutes.
Once cool, stir in pumpkin puree. Force mixture through a fine-mesh sieve into another large bowl. Stir in cinnamon, nutmeg, and ginger.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions.
Transfer the ice cream to an airtight container and freeze for at least 3 hours until firm.
