pumpkin ice cream

How To Make pumpkin ice cream

• 1

  in a pot, cook heavy cream and dark brown sugar on medium heat for 5 minutes or until sugar melts.
• 2

  gradually whisk 1/2 cup of the hot cream into the eggs and whip until smooth.
• 3

  pour the egg mixture back into the pot and cook for 5-6 minutes on medium do not boil.
• 4

  strain into a bowl and add 1 teaspoon vanilla. whisk in 1 cup canned pumpkin.
• 5

  cover with plastic wrap and chill until cold, 3 hours or overnight. run through your ice cream maker and freeze. serve with pumpkin pound cake.
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