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Problems

Scalded milk: If the cream and milk scalds (boils), it will ruin the taste. The texture will still be great, but it will taste like heated milk instead of ice cream.

Cooked eggs: It is important to add the heated cream to the egg mixture slowly. If it's added all at once it could start to cook the eggs and leave you with chuncks of egg. It's also best not to add the egg mixture to the pan of heated cream because it could cook it too fast.

Beating the eggs and sugar: For the creamiest texture it's important to beat the sugar and eggs as described in the recipe. It also helps the ice cream to not to stick to the top of your mouth.

Freezing: If the ice cream isn't completely chilled the ice cream maker may not be able to freeze it.

No ice cream maker: If you just freeze it rather than use an ice cream maker it won't be as light and creamy. You can stir it every thirty minutes of freezing, but it will form ice crystals.

Straining: Straining the mixture is important for a smooth consistency. Very little is actually strained out, but it makes a bit difference in texture.

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Pumpkin Pie Ice Cream

1 c sugar
1/4 c br sugar
8 yolks
1/4 t salt
2 c h cream
1 c whole milk
1 c pumpkin
1 T vanilla
1 t pumpkin pie (1)spice (recipe below) or:

1/2 t cinammon
1/2 t ginger
1/8 t nutmeg
pinch ground cloves

In a bowl of an electric mixer add the egg yolks, sugars, and salt.  With the paddle attachment beat on medium speed for 5 minutes until pale yellow and light and airy.  In large pan heat the cream, milk, and pumpkin over low heat stirring occasionally. Heat to 160 degrees. If you don't have a thermometer it will be hot, but not to a boil.  Be careful not to (2)scald it!  Turn the mixer on the lowest speed and pour the (3)heated cream in, in a slow steady stream.  Mix thoroughly.  Remove the bowl and scrape the bottom to make sure it’s all incorporated.  Return to pan and heat over medium heat stirring constantly.  If using a thermometer heat to (4)160 degrees.  If not using a thermometer heat until it thickens and coats the back of a spoon.  It should not (5)boil, but a few bubbles may come up along the edges.  Remove from heat and add vanilla, and spices. Stir well. Strain with a fine mesh sieve. Scrape and stir the sieve with a spoon to allow all of the liquid to pass through. Discard the solids. Cool using an ice bath stirring occasionally.  Refrigerate until (6)completely chilled. 

Set up (7)ice cream machine according to the manufacturer’s directions.  With the machine running add the mixture in a slow steady stream.  Churn according to directions.  While it is churning place the container you’re going to store it in, in the freezer.  The ice cream won’t be really firm after churning and will melt easily.  If the bowl is cold when you transfer it, it will stay more evenly cold.  Freeze to ripen (firm up).  Serve!

Pumpkin Pie Spice
2 t cinammon
2 t ginger
1/2 t nutmeg
1/4 t cloves

Mix all and store in a zipper lock bag. Date and use when needed.

Notes
1. The store bought pumpkin pie spice falls short on flavor. I like to mix my recipe and store it in a zipper lock bag for when I need it. It's very simple and much much better than the pre-made version.
2.Scalded milk and cream taste bad and will ruin the ice cream.  Only heat over low-medium heat and stir to make sure it is not scalding.
3.Pouring the heated cream into the egg mixture will temper the eggs so they won’t curdle.
4. 160 degrees is the point when the eggs are pasteurized and safe to eat.
5. Do not boil the mixture.  It will taste bad.
6. If the ice cream isn't completely chilled the ice cream maker may not be able to freeze it.       
7. If you don't have an ice cream make, but just freeze it won't be as light and creamy. You can stir it every thirty minutes of freezing, but it will form ice crystals.  

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