Pumpkin spice Ice cream

Spicy Pumpkin Pie flavor ice cream

My husband loves pumpkin pie and if he can find it pumpkin ice cream. I wanted that custard type flavor for him as that's what he loves, that's why I used the egg yolk. I'm hoping this turn out terrific. The base tastes great!

Cook base slowly to bring up to around 160 F. Tara Gum activates at 85C/175F, but I stopped sooner as it was nice and thick. Add in pumpkin pie spice, about a teaspoon. Be careful not to scorch the milk on the bottom or boil the eggs. Then place the pan bottom in a ice water bath to cool off quickly. Empty your soft stage ice cream in a bowl in fridge to finish cooling. When cool enough, about 6 hours if you used the water bath, if not wait till next day. Then put in ice cream maker and churn till soft stage, and scoop into final container to finish off in freezer.