PUMPKIN AND SPICE ICE CREAM

If close your eyes when you taste this you'd swear it was frozen pumpkin pie. Spice and creamy a perfect ending for a fall meal.

3 large egg yolks
1 + 1/4 cup sugar
1/8 teaspoon kosher salt
3/4 cup whole organic milk
1 1/2 cups heavy (whipping) cream
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 cups (12 ounces) organic canned pumpkin puree

1. In a heavy bottomed (Le Crueset) pan whisk together the egg yolks, 1 cup of the sugar, salt, cinnamon, ginger, and cloves.

2. In a 1 quart liquid measuring cup heat the milk and cream until scalded in the microwave.

3. Place 1/4 cup of sugar and about 2 tablespoons of water in a 2 quart heavy-bottomed pot. Stir to mix the water and sugar. Place over medium heat and cover. Check occasionally to see if any sugar is on the side of the pan, if so use a clean brush and water to wash the sugar granules into the melting sugar. Then continue to cook without stirring, if you like you can swirl the pan to move the sugar around, until the sugar turns dark amber, 4-5 minutes. Remove the pan from the heat and put a sieve or splatter guard over it. Wearing an oven mitt, slowly pour the heated milk and cream into the burnt caramel.
Slowly whisk the liquid into the egg mixture. Cook over medium high heat stirring constantly with a wooden spoon or spatula. Until the custard reaches 175-degrees; or it coats the back of a spoon. Strain through a chinois or fine sieve. Stir in pumpkin puree. Cool in a stainless steel bowl over an ice and water bath until it is cool. You may need to change the ice and water if it all the ice melts. Place in your ice cream maker and freeze according to manufactures directions.

To serve: Place a scoop or two into the ice cream bowl. Serve with Chocolate hazelnut biscotti. You could serve with caramel sauce and whipped sweetened creme fraiche.