Add the milk to a medium bowl. In another medium bowl, whisk together the yolks, sugar, and salt. Add the cream, pumpkin puree, cinnamon, nutmeg, and cloves to a medium saucepan and bring to a simmer over medium-high heat.
Whisking continuously, add the hot cream mixture to the yolk mixture a little at a time. Continue whisking until well-combined. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it is just thick enough to coat the back of a wooden spoon, 3 to 4 minutes. (If you can draw a line through the custard on the back of the spoon and it holds its shape, then the mixture is ready.)
Pour the custard mixture through a fine mesh sieve into the bowl of milk. Discard any solids. Cover with plastic wrap and set in the refrigerator to chill until very cold, at least 12 hours. Place an empty metal loaf pan in the freezer to chill.
Pour the chilled custard into an ice cream maker and process according to the manufacturer’s instructions. When frozen, scoop ⅓ of the churned ice cream into the prepared loaf pan. Top with ¼ cup of the marshmallow crème added in long ribbons. Repeat this process two more times, then use a butter knife to swirl the marshmallow throughout the ice cream. Wrap the loaf pan with plastic wrap and freeze until firm, at least 6 hours.
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