Pumpkin Ice Cream Light

Directions

1. 1
   In a medium saucepan, combine the milk and brown sugar.
2. 2
   Cook over a medium heat about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar.
3. 3
   In a small bowl beat the egg yolks and spices.
4. 4
   Gradually whisk about 1/2 cup of the hot cream into the eggs and continue to whisk until smooth.
5. 5
   Pour the egg mixture into the cream mixture into the pan.
6. 6
   Cook and stir over medium heat until the mixture coats a metal spoon, 4-6 minutes.
7. 7
   DO NOT BOIL.
8. 8
   Stir in vanilla.
9. 9
   Whisk the pumpkin into the egg mixture.
10. 10
    Cover surface with plastic wrap to prevent a skin from forming and refrigerate until chilled, 3 hours or overnight.
11. 11
    Pour the pumpkin custard into a 2 quart ice cream maker and freeze according to directions.
12. 12
    Note: You can use canned pumpkin pie, just eliminate the spices.