Pumpkin Maple Ice Cream


2 cups Half-and-Half

2/3 cup sugar

1/3 cup maple syrup

1 tsp cinnamon

6 egg yolks

2/3 cup canned solid-pack pumpkin

1 tsp vanilla

2 tsp maple syrup

Directions: Place the Half-and-Half in a medium saucepan and bring to a simmer. Whisk together the sugar, maple syrup, cinnamon, and egg yolks. Gradually add the half and half to the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon until the mixture thickens and leaves a path on the back of the spoon when a finger is drawn across it; about 5 min. Do not allow the mixture to boil.

Pour the custard through a sieve into a medium bowl. Stir in the pumpkin, vanilla, and maple. Refrigerate until cold. Transfer the custard to an ice cream maker and process according to manufacturers’ instructions. Transfer the ice cream to a container, cover, and freeze to firm it up a bit, about 2 hours.