Pumpkin and Spice Ice Cream

2 cups heavy cream (whipping cream)
5 egg yolks
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon ground ginger
3/4 teaspoon cinnamon
1/8 teaspoon freshly-ground nutmeg
1/8 teaspoon ground cloves
3/4 cup canned pumpkin purée

Heat the cream over medium high heat until bubbles begin to form around the edge of the saucepan. Meanwhile, whisk the egg yolks with the sugar and corn syrup in a mixing bowl until smooth and glossy. Slowly pour the hot cream, whisking constantly, into the egg mixture, forming a custard. Return custard to saucepan, stir in ginger, cinnamon, nutmeg, cloves and pumpkin, then cook, stirring slowly and constantly, until it thickens to the point that it coats a wooden spoon and leaves a track when you draw your finger across the spoon. If you have a candy thermometer, cook it until just under 185 degrees F. Strain into a clean mixing bowl and chill in the refrigerator for one to two hours. Process in ice cream maker according to manufacturer instructions

Makes about 4 cups