Preparation:
In medium saucepan heat cream, milk and spice. When mixture boils, cover and turn off heat and let sit for up to an hour to infuse spice flavor.
Whisk together yolks and sugar. Pour some of cream mixture onto egg yolks and whisk to incorporate. Return yolk mixture to saucepan. On medium heat stir until cream thickens and coats spoon (about 170 degrees).
Pour mixture onto chocolate pieces. Stir until smooth. Add pumpkin. Stir. Cool to room temperature. Refrigerate.
Freeze in an ice cream freezer. |
