Pumpkin Spice Ice Cream

If I have made awesome ice cream before... I have made super awesome ice cream now. This is so yummy. I can't wait to try it over warm pecan pie....oh..yummo! This is totally my recipe, and boy, did I surprise myself.

Pumpkin Spice Ice Cream

1 2/3 cups heavy cream
1 2/3 cups half and half
1 cup canned pumpkin
1 cup sugar
1/2 tsp pumpkin pie spice
1 tsp vanilla
6 egg yolks

Cream egg yolks and sugar in stand mixer. Add pumpkin and pumpkin pie spice. Mix to combine.

Heat half and half in a sauce pan until very hot, but not boiling. Stream in a little into egg mixture while beating on low. Once combined, add a little more. Combine. Stream in rest of half and half while still beating mixture. Beat for 1 minute. Pour complete mixture back into sauce pan, cook over medium heat, stirring constantly, until bubbles form on side of pan. Strain into a large spouted bowl. (I like my Pampered Chef batter bowl for this) Add in heavy cream and vanilla. Mix to combine. Let cool and refrigerate for at least 4 hours. Freeze in ice cream maker according to manufacture directions. Enjoy.