• In a medium saucepan, combine 2 cups heavy whipping cream, 1 cup whole milk & 1 cup granulated sugar, place over medium heat
• Whisk the mixture occasionally and cook until the cream mixture is simmering.
• While the mixture heats up, take the 6 egg yolks in a separate bowl and whisk until smooth.
• Once cream mixture is warmed and simmering, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolks while constantly whisking. Repeat 4 times until a full cup of warm cream mixture has been whisked into the egg yolks.
• Once the egg yolks are tempered, slowly pour egg mixture into the saucepan while constantly whisking.
• Stir in the vanilla and salt into the custard mixture.
• Allow the full mixture to continue simmering until thickened, stirring constantly.
• Pour the hot custard into a bowl and cover with plastic wrap pressed directly against the surface of the custard. Place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days.

Pumpkin Filling

• Stir together 1 cup of canned pumpkin, 1/2 tsp pumpkin pie spice and 1/4 cup heavy cream. Mix until fully combined.

Brown Sugar Graham Cracker Filling

• In a small saucepan, over medium heat, add 1/4 cup unsalted butter and 1 cup brown sugar. Whisk and cook until boiling. Stir in the graham cracker and remove from the heat. Allow to cool before adding to the ice cream.

Assemble

• After the custard has chilled for at least 8 hours, churn in an ice cream machine until frozen.
• Scoop 1-2 large scoops of ice cream in a freezer safe contain and then 1 scoop of pumpkin and another scoop of brown sugar graham cracker filling.
• Repeat the process, ice cream, filling, ice cream until all the ingredients have been used.
• Take a knife and gently stir a couple times, you do not want it totally combined, but swirled.
• Place the container in the freezer for at least 4 hours to set before enjoying.