Pumpkin Spice Frozen Custard

5 large egg yolks

1/3 Cup + 3 Tbsp. Brown Sugar (I prefer dark brown sugar)

3 Tbsp. Maple Syrup (real maple syrup!)

2 1/3 Cup Heavy Cream

1 Cup Pumpkin

1 tsp. Cinnamon

¼ tsp. Nutmeg (freshly grated preferred)

¼ tsp. Ground Ginger

1/8 tsp. Ground Cloves

½ tsp. salt (kosher or sea salt)

1 tsp. Vanilla Extract

1 tsp. Vanilla Paste (an additional 1t of vanilla extract will work)

2 Tbsp. Bourbon (Optional)

Whisk together egg yolks, brown sugar, and honey in a heavy sauce pan. Add the cream and pumpkin and mix until well combined. Mix the spices and salt in a small bowl and add to the pumpkin mixture. Mix until well combined. Cook over medium heat, stirring constantly. Cook until the mixture reaches 160-degrees F (mixture should coat the back of a spoon). Remove from heat. Add the vanilla extract and paste (and Bourbon if you wish). Mix well.
Strain the mixture through a fine sieve to remove and bits of clumped egg. Cool mixture in ice water bath, making sure not to get any water in the custard.
Process according to your ice cream maker/machine directions.

Recipe by OPA Executive Vice President Jim Chakeres.

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