PUMPKIN ICE CREAM

2 large eggs, room temperature
1/3 c. packed brown sugar
3 Tbsp. maple syrup
1 1/2 c. heavy cream
3/4 c. canned pumpkin puree
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground cloves
pinch of salt

Break eggs into mixer bowl and beat until light and
fluffy, about 5 minutes. Add brown sugar and syrup and beat
until thoroughly blended. Stir in 1/2 cup cream. Transfer to
top of double boiler and cook, stirring constantly over simmer-
ing water until custard is thick enough to coat back of spoon,
about 20 minutes. Transfer custard to large mixing bowl. Add
remaining 1 cup cream, the pumpkin puree, vanilla,spices and
salt and stir until completely blended. Let cool to room
temperature if necessary, then refrigerate covered until cold,
at least 1 hour. Freeze in ice cream maker, according to
manufacturer's instructions.