Ice cream:

2 cups whole milk

1 cup half-and-half

½ tsp. ground cinnamon

¼ tsp. ground allspice

½ tsp. ground nutmeg

¼ tsp. ground ginger

6 egg yolks

¾ cup granulated sugar

1/3 cup packed light brown sugar

1 (16-oz.) can pumpkin puree

½ cup whipping cream

1 tsp. vanilla

Caramel Sauce:

¾ cup bottled caramel sauce

1/3 cup whipping cream

Steps: To prepare the ice cream: Place the milk, half-and-half, cinnamon, allspice, nutmeg and ginger in a saucepan and bring to a simmer. Remove from the heat, cover and let sit 30 minutes.

Whisk together the egg yolks, sugar, brown sugar and pumpkin. Strain the warm milk into the sugar mixture, whisking well. Pour back into the saucepan. Cook over medium heat, stirring constantly, until thickened.

Remove from the heat and stir in the whipping cream and vanilla. Pour into a bowl, cool slightly and refrigerate about 3 hours, until completely chilled.

Pour into an ice-cream maker and freeze according to package directions. Then transfer to a chilled bowl, cover and freeze. Place in refrigerator about 1 hour before serving.

To prepare the caramel sauce: Heat the caramel sauce and cream together gently on top of the stove or in a microwave just to warm. Stir well until smooth and blended. Serve warm over the ice cream.

8 to 10 servings