Pumpkin Spice Latte Ice Cream

• 200 milliliters Heavy Whipping Cream
• 400 milliliters Whole Milk
• 3 whole Egg Yolks
• 120 grams Sugar
• 1 Tablespoon Espresso Powder
• 200 grams Pumpkin Puree
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 18 teaspoons Ground Nutmeg
• 18 teaspoons Ground Cloves

1. Combine the heavy cream and the whole milk in a large heavy-bottomed sauce pan.
2. Put the pan over medium high heat and let the mixture heat up until it comes to a simmer.
3. While its heating up, put the egg yolks and the sugar in a large bowl and beat with an electric mixer on high for about 23 minutes, until the mixture is lighter in colour.
4. Add the espresso powder, pumpkin puree and the spices and blend for about 30 seconds.
5. Slowly drizzle in about a ladle at a time of the hot mixture into the egg yolks, beating with an electric mixer on low the entire time, so you can temper the eggs.
6. When everything is blended, turn the mixer on highest setting you have and blend for 30 seconds more, then pour the custard back into the sauce pan.
7. Continue cooking it over medium heat, stirring constantly, until it has thickened and coats the back of a wooden spoon, about 10 minutes.
8. Strain the custard through a mash sieve into a mixing bowl, cover it with plastic wrap and let it cool down to room temperature.
9. Transfer it to the fridge for about 3 hours.
10. When the custard is properly chilled, freeze it in your ice cream maker, according to manufacturers instructions.
11. Put the soft ice cream in the freezer for at least 4 hours and serve.
12. Makes about 700 grams (about 1 1/2 pints) ice cream.

milliliters, milk, egg yolks, sugar, espresso powder, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, ground cloves

Taken from tastykitchen.com/recipes/desserts/pumpkin-spice-latte-ice-cream/ (may not work)