Pumpkin Ice Cream

• 12 cup packed light brown sugar
• 12 cup light corn syrup
• 5 large egg yolks
• 1 tablespoon cornstarch
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 14 teaspoon ground ginger
• 1 cup half-and-half
• 1 (15 ounce) can solid-pack pumpkin
• 1 cup heavy cream
• 1 teaspoon vanilla

1. In a mixing bowl, beat the brown sugar and corn syrup into the egg yolks until thickened and pale yellow.
2. Beat in the cornstarch, cinnamon, nutmeg, and ginger; set aside.
3. In a large saucepan, bring the half-and-half to a simmer.
4. Slowly beat the hot half-and-half into the egg/sugar mixture.
5. Pour the entire mixture back into the pan and place over low heat.
6. Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
7. Remove pan from heat and beat in the pumpkin.
8. Pour the hot custard through a strainer into a large, clean bowl.
9. Allow the custard to cool slightly, then stir in the cream and vanilla.
10. Cover and refrigerate until cold or overnight.
11. Stir the chilled custard; freeze in 1 or 2 batches in an ice cream machine by following the manufacturer's directions.
12. When done, the ice cream will be soft; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.

brown sugar, light corn syrup, egg yolks, cornstarch, ground cinnamon, ground nutmeg, ground ginger, solidpack pumpkin, heavy cream, vanilla

Taken from www.food.com/recipe/pumpkin-ice-cream-148753 (may not work)