Pumpkin Ice Cream

I'm trying the deceptively delicious method of being sneaky and using more fruits and vegetables in my cooking. I made a meatloaf with tons of purred carrots and for dessert I made pumpkin ice cream, courtesy of my grandmother's recipes. Being lactose intolerant sucks and I'm almost weeping right now. I just tried this and all modesty aside it's AMAZING. If my husband doesn't kiss my feet today for making this I don't know how else to please him. Enzo being a Palmer is also very much into ice cream and and I feel much better having him eat home made ice cream, especially if it's loaded with pumpkin, than store bought ice cream.

PUMPKIN ICE CREAM

• 2 1/2 cups heavy cream
• 3 egg yolks
• 2 tablespoons powdered sugar
• 2 tablespoons milk
• 1 can pureed pumpkin (15 .oz)
  
• 1 cup brown sugar
• 2 tablespoons powdered cinnamon

1. Whip the heavy cream until it forms a thick whip cream, be careful not to run it into butter.
2. In a small bowl whisk the egg yolk with powdered sugar and milk.
3. Add the egg mixture to the whip cream and mix until it is smooth.
4. Place the mixture in the freezer for 10 minutes
5. In a medium sized bowl mix the pureed pumpkin with the bown sugar and cinnamon.
6. Add the pumpkin mixture to the whip cream and mix on medium speed for 30 seconds.
7. Put in the freezer and serve when it is completely frozen.