Pumpkin Spice Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 3/4 cup dark brown sugar
• 8 egg yolks
• 1 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (see note above)
• 1 teaspoon bourbon
• Kosher salt, to taste

1. 1 In a medium saucepan over medium heat, bring cream and milk to a simmer. Stir in vanilla bean, cover, remove from heat, and let steep for 1 hour. Discard vanilla bean or wash and dry for another use.
2. 2 In a second saucepan whisk together sugar, egg yolks, pumpkin puree, and spices until very well combined. Slowly poor milk mixture into saucepan, whisking constantly, until fully incorporated. Set over medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and finger swiped across it leaves a clean line.
3. 3 Pour custard through a fine mesh strainer into an airtight container, then stir in bourbon and salt to taste in 1/4 teaspoon increments (I used 3/4 teaspoons for a slightly salty kick) and chill overnight.
4. 4 The next day, churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

heavy cream, milk, vanilla bean, brown sugar, egg yolks, pumpkin puruee, ground cinnamon, ground cloves, ground nutmeg, bourbon, kosher salt

Taken from www.epicurious.com/recipes/member/views/pumpkin-spice-ice-cream-52511071 (may not work)