PUMPKIN PIE ICE CREAM
Source: The Joy of Ice Cream by Matthew Klein
Makes 1 quart

PUMPKIN:
1 small (1/2 to 3/4 lb.) pumpkin
3/4 cup brown sugar
1/4 cup water
1/4 tsp. each ground ginger nutmeg, allspice, cloves
ICE CREAM:
4 large egg yolks*
3/4 cup extrafine sugar
1 cup half-and-half
1 tsp. vanilla extract
2 cups well-chilled heavy cream
dash of salt

PREPARE PUMPKIN:
Cut the pumpkin in half and remove the seeds and membranes in the center. Remove the skin, and cut the flesh into 1/2-inch pieces. Place pumpkin in a saucepan along with the brown sugar and water. Bring to a boil, cover, and let simmer, stirring occasionally, for 10 to 15 minutes or until the pumpkin is quite tender. Drain and mash the pumpkin. Season the puree with the spices and then chill in refrigerator.

PREPARE ICE CREAM:
In a metal bowl, with an electric hand mixer, beat the egg yolks, sugar, half-and-half, and vanilla extract.

Set the bowl in a pan of hot water and beat the mixture until it is thickened and about double its original volume, about 10 minutes.

Set the bowl into a tray of ice cubes, and continue beating until the mixture is cold.

Add the cream and salt, and beat the mixture well. Fold in the mashed pumpkin.

Transfer the mixture to your ice-cream machine, and freeze it according to manufacturers instructions.

*Editor's note:Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs