Pumpkin Pie Ice Cream

I have a small obsession with anything "pumpkin" this time of year. I've been saving this recipe for a while, and now seemed like the perfect time to make it. It really does taste like a pumpkin pie. I sprinkled a little nutmeg on top to give it the perfect finishing touch. This would make a perfect Thanksgiving dessert, especially if you live in the south where it doesn't get too cold outside. I can always go for some ice cream.

Ingredients:
4 cups half-and-half

2 cups heavy whipping cream

4 tsp vanilla extract

1 1/2 cups white sugar

1/2 cup light brown sugar

7.5-ounces canned pumpkin (3/4 cup to 1 cup)

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon pumpkin pie spice

1/4 teaspoon ground cloves

Directions:
Combine all dairy into a saucepan along with sugar and vanilla. Bring mixture to 170-degrees (I use a candy thermometer) to dissolve the sugar. Let cool to room temperature. Chill in the refrigerator overnight. While dairy is heating, add the spices into the pumpkin. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take the pumpkin and dairy mixture out. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.

Source: Adapted from The Food Network