In a sauce pan, whisk egg yolks with 1 cup cream. Dissolve pumpkin pie spice and heat until a slow simmer. Can simmer for a few minutes to cook the egg yolks a bit.
Remove from heat, let cool in the fridge for about 15-30 min. Then mix the rest of the ingredients into a large bowl.
Pour the batter into an ice cream maker and process according to the machine’s instructions.
When the ice cream is done, serve immediately for soft serve or spoon into a shallow container, lay plastic wrap directly onto ice cream (to avoid freezer burn), and freeze until firm. Depending on the size of your ice cream machine, you may have to process this amount in two batches.