2 eggs plus 2 yolks
1 1/2 c. half-and-half
1/2 c. sugar
1/3 c. packed brown sugar
1 1/2 c. heavy whipping cream
1 1/2 c. canned solid-pack pumpkin
1 t. vanilla extract
1 t. pumpkin pie spice (cinnamon, nutmeg, ginger, allspice)
1/4 t. ground cloves
1/8 t. ground cardamom
1/8 t. white pepper
pinch salt
3 T. dark rum
The night before: Freeze ice cream freezer according to manufacturer's directions.
At least two hours before serving: Whisk eggs and yolks thoroughly in a medium bowl. Combine half-and-half with sugars in a saucepan and cook over medium heat, stirring often, until sugar is dissolved and mixture is steaming. Gradually pour sugar mixture into eggs, whisking constantly, until all combined.
Return to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to coat back of spoon. Remove from heat.
Whisk in heavy cream, pumpkin, vanilla, spices, salt and rum; mix well. Cover with plastic wrap and refrigerate until thoroughly chilled, about 1 hour.
Pour chilled mixture into ice cream freezer. Freeze according to manufacturer's directions. (Total freezing time is usually 30 minutes.) Serve immediately or freeze in airtight container. Makes about 9 half-cup servings.
