Add egg yolks to a shallow blow and quickly whisk to break yolks apart. Set bowl nearby.
In a medium saucepan, add heavy cream, International Delight Pumpkin Pie Spice Creamer, brown sugar, and salt. Warm over medium heat, stirring constantly.
When cream mix begins to steam, temper the egg yolks by slowly pouring about 1 cup of the hot cream mixture in with the yolks, whisking constantly.
Pour the tempered yolk mixture back in with the rest of the cream and continue to heat, whisking constantly, until ice cream mixture is thick enough to easily coat the back of a spoon, about 5-10 minutes. Tips: When you first start whisking, ice cream mix will be very frothy – as mixture thickens, bubbles will become less and mixture will rise in the saucepan. Typically, the ice cream mixture will be thick enough once it’s hot enough to boil.
Pour ice cream mixture through a mesh strainer. Discard anything that doesn’t pass through the mesh.
Add pumpkin puree and International Delight Pumpkin Pie Spice Iced Coffee to the finished ice cream mixture and whisk until smooth.
Cover bowl and refrigerate until very cold. Typically this takes 4-6 hours in the refrigerator or 1-2 hours in the freezer (be sure to check and stir periodically so that it doesn’t freeze).
Remove ice cream bowl/attachment from freezer and attach/place it per your ice cream maker’s instructions. Pour in prepared pumpkin coffee ice cream mixture into the chilled bowl/attachment.
Churn ice cream for about 25-30 minutes or until desired consistency is reached. If you’d like soft ice cream, serve pumpkin coffee ice cream immediately. If you’d like firmer ice cream, transfer the ice cream to your chosen storage container and let it freeze for another 2 hours before serving.