Pumpkin Pie Ice Cream

It just wouldn't be fall without pumpkin. For me, Thanksgiving  wouldn't be the same without pumpkin pie. I love all forms of pumpkin desserts. This year I was really worried that we might only have one pumpkin dessert this fall and that would be our one pumpkin pie at Thanksgiving. You see I still had one can left from last year, but our grocery store shelves were bare of any kind of pumpkin. I asked one of the sales clerks and she informed me that there was a pumpkin shortage. I had actually heard about the shortage last year, but we had pumpkin available all through the holiday season last year. So, I had asked David to keep an eye out for one or two cans of pumpkin while he was back east. Apparently, there was never a pumpkin shortage on the east coast as David said there was plenty in every store. Just to be on the safe side he sent up a case anyway. We thought if there really was a shortage in Alaska, some of our friends might want some pumpkin too. Shortly before the pumpkin arrived I came across a news article that said the pumpkin shortage was over and a few days later or store shelves were once again stocked. Now, I have a whole case of canned pumpkin. So, expect a whole lot more pumpkin recipes around here. Have any good recipes for canned pumpkin to share? Let me know.

Pumpkin Pie Ice Cream
adapted from David Lebovitz

1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
2 teaspoons rum (optional)
3/4 cup canned pumpkin puree

Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.
In a medium saucepan mix the milk, cream, granulated sugar, pumpkin pie spice, and salt.
Warm the mixture until hot and the edges begin to bubble and foam.
Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF.
Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.