Celebrate the holidays the best way possible with this creamy pumpkin pie ice cream! It's luxuriously rich and flavor and will have you coming back for more!
In a medium bowl, whisk together the egg yolks, cinnamon, ginger, nutmeg, cloves, salt, milk, and 1/2 cup of the sugar. Whisk until the mixture is smooth and the sugar is mostly dissolved. Set aside.
In a heavy medium saucepan, combine the heavy cream and the remaining 1/2 cup of sugar. Over medium heat, cook the mixture for about 5 minutes or until bubbles form around the edge of the pan. Remove from heat.
Gradually add 1/2 cup of the hot cream mixture to the egg mixture, whisking constantly. Then pour the egg mixture into the saucepan with the remaining hot cream mixture. Add the vanilla extract. Cook over medium heat, stirring constantly with a wooden spoon until the mixture has thickened enough to coat the back of the wooden spoon. Do not let it boil or the eggs will curdle. Strain the mixture through a fine mesh sieve into a bowl. Stir in the pumpkin puree, let the mixture cool completely, then cover (press the plastic wrap against the mixture to prevent a skin from forming) and chill several hours or overnight.
Pour the custard into your ice cream maker and freeze according to manufacturer's directions, stirring in the graham crackers once the mixture has started to thicken.Serve immediately for softer ice cream, or transfer to a freezer-safe container and freeze at least 3 hours or up to 3 days.Makes about a quart.