Pumpkin Rum Ice Cream
Ingredients
- 1 1/2 cup half and half
- 6 egg yolks
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- 3/4 teaspoon pumpkin pie spice
- 1 1/2 cup whipping cream
- 1 1/2 cup canned solid pack pumpkin
- 3 tablespoons gold rum
Instructions
Scald half and half in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in half and half. Whisk in pumpkin pie spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in cream, pumpkin and rum. Strain into bowl. Refrigerate until well chilled. Transfer to ice cream maker and process according to manufacturer's instructions.
