Homemade Pumpkin Ice Cream

Directions

1. 1
   Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
2. 2
   Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
3. 3
   Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
4. 4
   Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
5. 5
   Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
6. 6
   Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
7. 7
   Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.