• 2 cups heavy cream
• 2 cups milk
• 1 cup sugar
• 8 large egg yolks
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 1/4 cups canned solid-pack pumpkin
• 1 teaspoon pure vanilla extract
• 2 tablespoons dark rum

1. Combine the cream, milk and 1/2 cup of the
2. sugar in a medium heavy-bottomed saucepan
3. and bring to the boil over medium heat, stirring
4. occasionally.
5. Meanwhile, in a large bowl, whisk the yolks, the
6. remaining 1/2 cup sugar and the spices until
7. thick.
8. Gradually whisk the hot cream mixture into the
9. yolk mixture. Return the mixture to the saucepan
10. and cook over medium heat, stirring constantly
11. with a wooden spoon, until the custard thickens,
12. about 3 to 5 minutes; do not let the custard boil.
13. When you draw your finger across the back of
14. the spoon, it should leave a track. Strain the
15. custard into a large clean bowl. Add the pumpkin
16. and vanilla extract and whisk to blend. Let cool
17. to room temperature.
18. Freeze the custard in an ice cream maker
19. following the manufacturer's instructions. When
20. the ice cream is almost ready, add the dark rum
21. and process until frozen.
22. Pack into a freezer container and freeze to firm
23. and ripen. The ice cream should be ready to
24. scoop in about two hours, but it will keep in the
25. freezer for two weeks.

Makes about 16 pancakes and 1 quart of ice cream Also see; Pumpkin pancakes