Creamy homemade spiced pumpkin latte ice cream. Your favorite fall drink made into a fun frozen dessert!
1 1/2Cheavy cream
1 1/2Cwhole milk
3/4Clight brown sugar
5large egg yolks
In a large bowl, with a mesh strainer set on top, add 1 cup heavy cream and vanilla. Set aside.
In a medium saucepan over medium heat, combine remaining 1/2 cup heavy cream, whole milk, coffee syrup, sugar, pumpkin and spices. Stir well to combine and dissolve sugar. Heat until mixture begins to steam.
In a small bowl, whisk together egg yolks. While continuously whisking, drizzle 1 cup steaming liquid into yolks. Transfer mixture to saucepan. Whisk to combine. Continue cooking over medium heat until mixture coats the back of a wooden spoon or rubber spatula. In batches, pour through mesh strainer into reserved heavy cream. Use a spatula to press mixture through mesh strainer.
Stir to combine. Cool over an ice bath to room temperature. Cover and chill in refirgerator for 4-6 hours or overnight.
Churn ice cream according to manufacturer's directions. Transfer churned ice cream to a freezer safe container. Freeze until solid.