Pumpkin Ice Cream

Pumpkin Ice Cream

4 cups half and half
2 well beaten eggs
1 ½ cups brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon ground cloves
¼ teaspoon salt
1 ¼ cups canned pumpkin

  1. Pour half and half into a pan, and bring to the boiling point. Remove from heat, add egg, sugar, and spices.
  2. Cook, stirring constantly, until mixture coats a metal spoon.
  3. Stir in pumpkin, heat thoroughly.
  4. Freeze in ice cream churn until firm.
  5. Yields 1 quart.