Refined sugar free Pumpkin spiced ice cream

Instructions

1. Put everything except the pumpkin puree and vanilla extract into a heavy bottom saucepan. Whisk everything together. At the same time, let the pumpkin puree sit in the refrigerator so it is nice and cool when we need it.
2. Cook the mixture on stovetop using medium-low heat, whisk constantly, we don't want scrambled eggs. When in doubt, use lower heat and go slow. The mixture will thicken gradually. It takes about 10 minutes until it reaches a consistency that when a wooden spoon passes the middle of the pan, it will leave a trail briefly. Another way to test is if your finger can leave a trail on the back of a custard coated spoon then it's ready.
3. Pour the mixture in a 1-quart container and cool it down with an ice bath. You can put the whole thing in the refrigerator to speed up the process. Overnight chilling in the fridge is ok too but not necessary. When the mixture drop to 40Fº (4Cº), whisk in cold pumpkin puree and vanilla extract. Churn the mixture with your ice cream machine according to the manufacturer's instruction, for 15-20 minutes.
4. Soft serve right away or pack ice cream in an airtight container and freeze for 3 hours if you want to scoop it out as an ball. Ice cream can be kept in the freezer for 2 months. To avoid freezer burn, in an airtight container, pack the ice cream down and remove as much air as possible, then put a piece of parchment paper on the surface of the ice cream and smooth it out so almost no ice cream is in contact with air.