Pumpkin Ice Cream

• 8 large egg yolks
• 1 cup plus 2 tablespoons sugar

Place the egg yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth. Set aside.

Place the milk and cream in a heavy-bottomed saucepot. Bring to a boil. Slowly whisk the milk mixture into the egg yolk mixture.

Refrigerate the ice cream base until cold and then strain.

Whisk the pumpkin purée, cinnamon, ginger, and nutmeg into the ice cream b