White Chocolate Pumpkin Spice Ice Cream

Stir milk, sugar, pumpkin spice, and salt together in a large saucepan and bring to a simmer over medium-low heat.

Whisk egg yolks in a small bowl. Slowly pour 1/2 cup of hot milk mixture into egg yolks while continuously whisking.

Pour yolk mixture into simmering milk mixture and cook and stir until thickened, 5 to 10 minutes; remove from heat, add white chocolate and stir until chocolate has melted and mixture is smooth.

Place mixture in refrigerator until cold, about 2 hours. Stir heavy cream and vanilla extract into chilled mixture until smooth; pour into ice cream maker's container and freeze according to manufacturer's directions.