Pumpkin Spice Cheesecake Ice Cream

Getting that Pumpkin Spice autumnal itch and it's still scorching hot Summer weather outside? Too hot for a Pumpkin Spice Latte at your favorite cafe? I'm here to solve your PSL problems with this Pumpkin Spice Cheesecake Ice Cream!

1 cup whole milk
1/2 cup heavy cream
3 egg yolks
1/2 cup and 1 tablespoon granulated sugar
1/3 cup canned pumpkin
1/2 tsp. pumpkin spice
1 teaspoon of pure vanilla extract
1 generous pinch of Pink Himalayan Sea Salt
Homemade or ready-made frozen cheesecake

Directions:

1. Heat the milk and cream in a large saucepan, until the mixture begins to steam, but do not scald and bring to a boil.

2. Whisk the egg yolks in a heatproof bowl until smooth. Add 1/3 cup of the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. This is called Tempering. Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon. Do not let boil.

3. Cool in an ice water bath and chill overnight in a covered container.

4. Put the pumpkin, cinnamon, vanilla extract, remaining sugar into a food processor or Magic Bullet. Add to the chilled custard and whisk well. Churn the mixture in an ice cream machine.

5. When your done churning, fold in broken spoons fulls of chilled cheesecake. Then, use a spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze the ice cream until it's perfectly firm enough to scoop. Happy Pumpkin Spice pre-gaming, before it gets chilly!