Pumpkin Ice Cream

1 cup milk
1/2 cup heavy cream
1/2 caramel milk (below)
6 large egg yolks
1/4 cup brown sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons fresh squeezed lemon juice
1/2 cup cooked pumpkin puree'

* 14 oz can condensed milk
6 tall sticks of cinnamon
In a double boiler slowly heat the milk and cinnamon sticks for about 1 hour til milk is thickened and color is amber.
Set aside till later. There might be caramel bits, this is yummy in the ice cream.

Combine the first three ingredients in sauce pan and heat slowly til the caramel cream is blended into the milk mixture.
While this is heating up, whisk sugar and eggs about 4 minutes.

Once milk and caramel cream is blended, add milk to egg mixture a small amount at a time.
Blend well, continue till all is mixed together.
Add the vanilla, fresh lemon and pumpkin puree'. mix and set in and ice bath for till mixture cools.
Add to ice cream maker and follow manufacturer's instructions for churning.
Serve with extra caramel sauce.