1-1/2 Cups whole milk
1 Cup heavy cream
1/3 Cup plus 2 Tbsp granulated sugar
2 tsp Pumpkin Pie Spice Blend
1 stick Cinnamon, (hard stick)
1/4 tsp Kosher Salt
5 large egg yolks
1/4 Cup packed (60 g) dark brown sugar
1/2 tsp Tahitian Vanilla Extract or Vanilla Paste
3/4 Cup canned pumpkin puree (100% pure – no spices added!)
1-1/2 Cups Crystallized Diced Ginger
Prepare an ice bath (several handfuls of ice and a little water) in a large mixing or serving bowl, with a smaller, 2 quart metal bowl nested inside the bigger one. Position a fine mesh strainer over the top of the inner bowl.
Over medium heat, combine milk, cream, granulated sugar, pumpkin pie spice, salt and the cinnamon stick in a medium saucepan. Whisk gently to combine and heat the liquid mixture until it is very hot and the edges of the pan begin to bubble and foam. Remove pan from heat.
In a separate bowl, whisk the egg yolks, and gradually whisk in about half of the warmed spiced milk, taking care to continue stirring as you add the milk.
Using a spatula, transfer the egg-milk mixture to the saucepan. Return the pan to the stove and continue to cook over low heat. Stir continuously and scrape around the bottom of the pan with a the spatula until the mixture thickens and coats the spatula. (If you have an instant-read thermometer handy, the milk mixture is ready when the temp reaches 160F.)
Remove saucepan from the stove again, and pour the milk-egg mixture through the mesh strainer into the chilled metal bowl in the ice bath. Using a whisk, add the brown sugar to the mixture, stirring to combine until the batter is cool. Remove metal bowl from ice bath, cover with plastic wrap and then chill thoroughly in the refrigerator, preferably overnight.
Once batter is completely cooled, remove from refrigerator, and whisk in the vanilla and pumpkin puree. Press the mixture through a fine-mesh strainer to remove any chunky bits of egg yolk that remain, along with the fibrous bits of pumpkin that would be unwelcome in the finished ice cream. Transfer batter to the freezer bowl/cylinder and then freeze in your ice cream maker according to the manufacturer’s instructions. (Just as a point of reference, a 1-1/2 quart batch of ice cream takes about 25 min to reach “soft serve” consistency in our Cuisinart ice cream maker). Right before the ice cream reaches the “soft serve” stage, add the diced crystallized ginger. Freeze for another 5 minutes to distribute ginger throughout the ice cream.
Serve immediately, or transfer to a freezer-proof container and allow to harden in the freezer for an hour or two (or overnight) to serve a more firm, “scoopable” ice cream.
(makes 1 quart)
Adapted from David Lebovitz.com