Homemade Pumpkin Ice Cream Recipe

Combine pumpkin puree vanilla extract and scraped vanilla bean seeds in a bowl.

Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.

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.

Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.

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.

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.

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.