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Pumpkin Ice Cream

3 large egg yolks
1/2 cup mashed cooked pumpkin (about 1/4 of a 1-pound can of solid-pack pumpkin not pie filling)
1/2 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
2 cups heavy cream

1. Using an electric mixer with whip attachment, beat the yolks until they are pale, thick, and creamy. Place the pumpkin in the top of a double boiler. Add the beaten yolks, sugar, salt, and through a fine strainer add the cinnamon, nutmeg, and ginger. Place over hot water on moderate heat.
2. Cook, stirring and scraping the bottom with a rubber spatula, for about 10 minutes or until slightly thickened.
3. Remove the top of the double-boiler and set aside, stirring occasionally until completely cool. If you wish, set the top of the double-boiler in a bowl of ice and water and stir constantly until cool.
4. In a large, chilled bowl with chilled beaters, whip the cream until it holds a soft peak. In a large bowl, fold the pumpkin mixture and whipped cream together. Freeze according to the manufacturer's directions for your ice cream maker.

Makes 1 quart.