Ginger-Pumpkin Ice cream

• 2 cups milk
• 1 cup heavy cream
• 23 cup sugar
• 1/4 cup water
• 5 egg yolks
• 1 1/4 cup pumpkin puree (see instructions)
• 1/4 teaspoon powdered ginger
• 18 teaspoon freshly grated nutmeg

1. In a small pot, scald the milk; in another pot, scald the cream.
2. In a saucepan, combine sugar and water and bring to a boil over medium heat, stirring at first until sugar dissolves.
3. Let the mixture cook undisturbed until it caramelizes, 7 to 10 minutes.
4. When the sugar has caramelized, remove pan from the heat and add the cream at once, stirring constantly.
5. Return pan to medium heat and stir constantly until all sugar is dissolved.
6. Add milk and bring just to the boiling point.
7. In a mixing bowl, combine the egg yolks with the pumpkin puree and spices.
8. Blend well with a wooden spoon.
9. Add the cream mixture to the pumpkin mixture, a little at a time, stirring constantly.
10. Take care not to let the egg curdle.
11. When all is incorporated, place the mixture in a heavy saucepan over medium heat and cook, stirring constanlty, until it becomes thick and coats the back of a spoon, about 5 minutes.
12. Remove from the heat, pour mixture into a large bowl and let cool at room temperature.
13. Prepare ice cream in a manual or electric ice- cream machine according to the manufacturer's instructions.

milk, heavy cream, sugar, water, egg yolks, pumpkin puree, powdered ginger, nutmeg

Taken from cooking.nytimes.com/recipes/3574 (may not work)