how2heroes » Pumpkin Ice Cream

Dessert & Baked Goods » Pumpkin Ice Cream

The colors and flavors of fall are alive and kicking in this ice cream. Watch dessert queen Meg McGarry and whip up a batch of pumpkin, cinnamon, nutmeg and clove-flavored custard with a touch of bourbon. Creamy, aromatic and pretty as a picture, you'll definitely enjoy this with a dollop of whipped cream, or on pecan pie, or in a sundae, or sandwiched between shortbread cookies!

Print Recipe

Ingredients

1 cup milk
1½ cups heavy cream
⅓ cup dark brown sugar
1 tsp cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
pinch of salt
5 egg yolks
¼ cup sugar
1 cup pumpkin purée
1 tsp vanilla extract
1 tbsp bourbon

Special Equipment

fine-mesh strainer
ice cream maker

How-to

Bring milk, cream, brown sugar, spices and salt to a boil over medium heat
In a separate bowl, whisk together egg yolks and sugar
Slowly add about half of the hot mixture into the eggs and sugar, whisking constantly to avoid scrambling the eggs. This is called "tempering"
Transfer mixture back to the pot and cook over medium heat 2-4 minutes until mixture thickens
Remove from heat and pass mixture through a fine-mesh strainer into a bowl. Add pumpkin purée, vanilla extract and bourbon and whisk together to combine
Let come to room temperature, stirring occasionally. (If you're unable to stir the mixture during this time, cover bowl with plastic wrap, pressing wrap directly onto the mixture to avoid forming a skin). Once cooled to room temperature, refrigerate for a minimum of 4 hours to overnight
Add to an ice cream machine and process according to manufacturer's directions. It will take about 15-20 minutes to thicken. Eat immediately or store in a covered container in the freezer