Pumpkin Ice Cream

Pumpkin Ice Cream

  • 2 cups heavy cream, divided
  • 3/4 cup brown sugar, divided
  • 5 egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup unsweetened, canned pumpkin puree
  • 1 teaspoon vanilla
  • 1 tablespoon Bourbon (optional)

In a medium saucepan, whisk together 1 1/2 cups cream with 1/2 cup brown sugar.  Over medium heat, cook the mixture, whisking occasionally, until the sugar begins to dissolve and the milk around the edges starts to bubble.

Meanwhile, in a separate bowl whisk together the remaining 1/2 cup cream and 1/4 cup brown sugar with the egg yolks, cinnamon, ginger, cloves, nutmeg and salt.  When the milk begins to bubble, slowly pour 1/2 cup of the hot milk into the egg mixture, whisking constantly.  Scrape all of the egg mixture back into the saucepan and cook over medium heat at a steady simmer but not boiling, stirring constantly with a wooden spoon, until the custard thickens enough to coat the spoon, about 5-6 minutes.

Pour the custard through a fine mesh strainer into a bowl.  Whisk in the pumpkin and vanilla until smooth.  Cover the bowl with plastic wrap, placing the plastic directly against the custard so it doesn't form a skin.  Refrigerate for 6-8 hours, or overnight, until very well chilled.

Churn custard in your ice cream maker according to the manufacturer's instructions, adding the Bourbon during the last minute of churning.  Transfer to a container and freeze until firm, about 4-6 hours.

Yields about 1 1/2 quarts.

Lightly adapted from Williams-Sonoma