1/2 Cup BBF Organic Agave
1 1/2 Cup milk
3/4 Cup pumpkin puree
1 Tbsp pumpkin pie spice
1/4 tsp salt
1 tsp Vanilla Extract
3 egg yolks
4 Tbsp semisweet chocolate chips
1 1/2 Cup heavy cream
1. Combine sugar, milk, pumpkin puree, pumpkin pie spice and salt in a saucepan over medium heat, stirring constantly. Bring to a simmer.
2. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil.
3.Remove from the heat, and stir in the chopped chocolate until chocolate is melted.
4.Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
5. When chocolate mixture has completely cooled, stir in the cream, and vanilla.
6. Pour into an ice cream maker, and freeze according to manufacturer's directions.
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