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• 1 ½ cups half-and-half         

• 6 eggs yolks                         

• ¾ cup white sugar

• ½ teaspoon vanilla extract

• ¾ teaspoon pumpkin pie spice

• 1 ½ cups canned pumpkin

• 1 ½ cups heavy whipping cream

 

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1. ​​Heat half-and-half in a pan of any kind. Over medium-low heat to just below a boil, about 5 minutes.

2. Mix or beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs, add pumpkin pie spice.

3. Pour the half-and-half mixture back into the pan of any kind. Cook and mix over medium low heat to just before boiling until mixture thickens, around 10 minutes. Remove the pan of any kind from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth, strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, around 1 hour.

4. Transfer pumpkin mixture to an ice cream maker into an ice cream maker and do as the dritens says on your ice cream maker until it is done.