2 cups milk
½ cup half and half
6 large egg yolks at room temperature
¾ cup packed brown sugar
½ cup sugar
1.5 cups pumpkin puree
1.5 teaspoons Chinese 5 Spice Powder
1.5 teaspoons vanilla
¼ teaspoon salt
No nutrition information available
Heat milk and cream in a saucepan until small bubbles appear but do not boil.
Meanwhile - beat the egg yolks, brown sugar and sugar until thick but still grainy. Approximately 2 minutes with an electric mixer.
Temper by yolks by mixing ½ of the hot milk mixture to the yolk mixture. Whisk until smooth. Then combine this mixture with the remainder of the hot milk mixture.
Whisk in the pumpkin puree and decrease heat to low. Cook slowly, stirring constantly until mixture thickens and coats the back of a wooden spoon. Approximately two minutes.
Strain through a fine sieve, stir in the vanilla and salt. Refrigerate until cool (2-4 hours) or overnight covered.
Start the motor on your favorite Cuisinart Ice Cream maker - add the cooled mixture. This takes about 15-20 minutes.
Great with pecan brittle or caramel sauce or go for broke and add both on top.