Pumpkin Maple Ice Cream

Heat the whole milk, heavy cream, pumpkin puree in a saucepan over medium heat until steaming but not boiling.

In a bowl, whisk together egg yolks and maple syrup until smooth and pale.

Temper the yolks: slowly whisk in a bit of the hot milk mixture to the egg mixture.

Pour tempered yolks back into the pan with the rest of the milk, cream, and pumpkin.

Cook over medium-low, stirring constantly with a spatula, until the mixture thickens slightly and reaches ~75–80°C (170–175°F).

Remove from heat.

Add vanilla extract, Ceylon cinnamon, ginger, nutmeg, and salt. Stir.

Blend with an immersion blender or high-speed blender for ultra-smooth texture.

Pour into a container and chill in the fridge for at least 4–6 hours, ideally overnight.

Churn the cold base in your ice cream maker (usually 20–30 minutes) until it reaches soft-serve consistency.

Transfer to a container and freeze for 2–4 hours for scoopable texture.

Let sit 5–10 minutes at room temp before serving.