6 egg yolks
1/2 cup of sugar
2 cups of whole milk
1/2 cup of cream or half and half
1 tsp pumpkin pie spice
1 tsp vanilla
Whisk together the egg yolks and sugar until smooth.
Heat the milk, cream or half and half, and pumpkin pie spice over medium heat for about 5 minutes. Starting with a tablespoon at a time, add the warmer milk mixture to the egg mixture whisking constantly to temper the egg yolks. This might be a two person job because you don’t want to cook the eggs. Once that is all combined, add the vanilla and heat on medium for another 3-5 minutes, whisking constantly (it will become slightly thicker and creamier).
Strain and place in the fridge to cool. Serve with a sprinkle of pumpkin pie spice, cinnamon, or nutmeg!
Notes:
Also, this is the base for vanilla ice cream! You can omit the spice and literally pour this into your ice cream maker!
Also, you can skip the heating part if you don’t mind egg yolks unpasteurized!