Pumpkin Ice Cream

Pumpkin Yumminess!

Meant to make this for the holiday, but clearly never got around to it.  This recipe is AMAZING and really simple.  I HIGHLY recommend adding the brandy - it gives the flavor a nice depth.  Use a scoop of this over hot apple pie, and you will think you died and went to heaven.....

There is the recipe.  Again, you need an ice cream maker - I have a Cuisinart, that retails for about $50 bucks - and is WELL worth it!

Ingredients: 

2 cups heavy cream
1 cup half and half
3/4 cup packed light brown sugar
5 egg yolks
1 tsp pumpkin pie spice
1/4 tsp salt
1 tsp vanilla
1 cup canned pumpkin filling
1 tbs brandy or cognac....optional, but recommended

Instructions:

1. In a 3 qt sauce pan, combine the half and half, cream and brown sugar.  Cook over medium heat, whisking to dissolve the sugar, for about 4 minutes, until mixture is warm, steaming and bubbles form around the edge.  Do NOT boil.  Remove from heat.
2. In a small bowl, whisk the egg yolks, pumpkin pie spice and salt together until smooth.  Whisk about 2/3 cup of the hot cream mixture SLOWLY into the egg mixture, until smooth.  Poor egg mixture back into hot cream mixture.  Add vanilla, pumpkin mixture and brandy.   Heat gently, whisking often till smoothly blended over med heat until warm and steaming, and the mixture coats a spoon - again, do NOT boil or simmer.  This only takes a couple of minutes.
3. Pour mixture into separate bowl, and cover with plastic wrap to prevent a skin from forming.  Refrigerate for at LEAST 3 hours, preferably overnight,  till chilled.  Alternately, put the bowl in the freezer, whisking often to stir and cool, and it will be ready to churn in about an hour. The mixture should be cool to cold. 
4. Pour the mixture into the frozen bowl of the ice cream maker, and churn until the proper ice cream texture.  Pack into a freezer safe container, and enjoy!!!