2 c. heavy cream
1 1/2 c. whole milk
2 tbsp. instant espresso powder
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
4 egg yolks
3/4 c. white sugar
1 c. pumpkin puree
In a medium or large saucepan over medium heat, whisk together the heavy cream, milk, espresso powder and spices and bring to a simmer, stirring occasionally. Meanwhile, using a mixer on medium speed, beat the egg yolks and sugar together until the mixture becomes light in color and falls from the beaters in ribbons.
Remove one cup of liquid from the cream mixture and gradually pour into the egg yolk mixture, beating the entire time, to temper the eggs. Add tempered egg mixture back to the saucepan and whisk well. Add the pumpkin puree and continue to whisk until the mixture is smooth. Reduce heat to medium-low and continue cooking until the custard has thickened and coats the back of a wooden spoon.
Transfer the custard to a large bowl, preferably one with a pour spout, and cover tightly. Chill for at least two hours, or overnight. Freeze the custard in an ice cream maker according to manufacturer’s directions. Once the ice cream has reached soft serve consistency, transfer to an airtight container and freeze for 3-4 hours, or until ice cream has hardened.
Notes: I was really excited when I came across this recipe back in November and I just now got around to making it since I had some extra cream on hand. Pumpkin spice lattes are one of the few things I can't resist! This ice cream turned out great. In my opinion it needs more of an espresso taste though...the pumpkin really over powers it. Next time I'll add an extra tablespoon of espresso powder and I think it'll be perfect!
Recipe adapted from here