DivineCuisine Viva La Food!

Fill large bowl with an ice and a little bit of water, place a medium metal bowl inside it. Set a mesh strainer over the top. In a medium saucepan mix the milk, cream, granulated sugar, ground cinnamon, cinnamon stick, nutmeg, and salt. Bring almost to a boil. In a small bowl whisk he egg yolks; gradually whisk in about half of the warm spiced milk mixture, stirring constantly. Combine egg mixture with a remaining spiced milk. Cook over low heat, stirring constantly and scraping the bottom with a silicone spatula or wooden spoon, until the mixture thickens. If using a culinary thermometer, it should read between 160º-170ºF. Quickly pour the mixture through the strainer into the bowl nested in the ice bath. Mix with a brown sugar, stir until sugar dissolves. Set a site to cool. Then refrigerate for at least 3-4 hours or overnight. Stir in pumpkin pure Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls.