Pumpkin Pie Ice Cream

separate the egg yolks from the egg whites and set the egg yolks aside in a medium mixing bowl.

Mix milk, pumpkin, sugar, and brown sugar in a saucepan over medium heat. Add a few twists of salt and pepper. Whisk together to combine ingredients.

Keep stirring the mixture regularly, so the milk doesn't burn. When the mixture is almost boiling, pour half the mixture very slowly into the egg yolks, whisking rapidly, so the egg yolks don't scramble.

After the mixture is combined, pour the egg mixture back into the saucepan and continue to cook over medium heat.

Add pumpkin pie spice and heavy cream.

Cook on the stovetop for about five minutes being careful not to let the mixture boil.

After the mixture has been cooking for five minutes it should start to thicken slightly. You will know it is done when the ice cream base coats the back of a stirring spoon.

Remove from heat and let the base cool for a few minutes, a skin may form on the top, but that's ok.

After the mixture has cooled, strain into a large mason jar or container to store in the fridge. The straining is important in case any of the eggs scrambled in little pieces during cooking.

Chill the ice cream base for 4-24 hours. The longer it chills, the more developed the flavors will be.

Churn according to your ice cream makers instructions, after it has churned, then mix in the pie pieces as you put into your freezer container.

Pie Crumb Peices

Preheat oven to 350 and line a baking sheet with parchment paper.

Combine all ingredients in the bowl of a stand mixer and mix until combined. The texture should look like little balls of dough in sand.

Spread the crumb onto a baking sheet and bake for about 20 minutes until pieces are golden and crunchy but not burnt.