Pumpkin Pie Ice Cream

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, pumpkin puree, and pumpkin pie spice. Heat over medium heat until the mixture is warm and the sugar is dissolved, about 5 minutes. Do not boil.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Temper the egg yolks by slowly pouring about half of the warm milk mixture into the yolks while whisking constantly.
4. Pour the yolk mixture back into the saucepan with the remaining milk mixture.
5. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon, reaching 170°F to 175°F (77°C to 79°C). Do not let it boil.
6. Remove from heat and stir in the vanilla extract and fine sea salt.
7. Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours or overnight.
9. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 30 to 45 minutes.
10. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.