Place an 8"x 8” baking dish into a 13" x9” pan filled with ice–this will cool down the ice cream base super fast and prevent ice crystals from forming. 

In a 2-quart saucepan, combine the pumpkin puree, heavy cream, half and half, salt, and maple syrup.

Heat over medium to medium-high heat until steaming and the temperature reaches 175 degrees F on an instant-read thermometer. Turn off the heat.

In a small bowl, whisk together the brown sugar and egg yolks until smooth. Whisk in the pumpkin pie spice. Temper the yolks by slowly adding  ½ a cup of the hot cream to the yolks whisking constantly. Tempering the yolks will keep them from scrambling.

Once warmed, pour the tempered yolks back into the pot of cream. Turn the heat back to medium and whisk the custard until thick and reaches 185-190 degrees F on a thermometer. The mixture will just start to bubble.

Remove the base from the heat, and whisk in the vanilla extract.

Strain the ice cream base through a fine mesh strainer into the pan over ice to cool fast. Cool to room temperature and transfer the mixture to the fridge. Chill until very cold, at least to hours. You can chill this over night as well.

Once the mixture is super cold, around 40-50 degrees F. Pour the base into your ice cream maker and churn per the manufacturer’s instructions.

Serve immediately for soft serve ice cream, or freeze for 2 hours for hard serve.