Pumpkin Pie Ice Cream

Here's what you need


2 cups heavy cream

1 cup whole milk or half and half

1 teaspoon vanilla extract

3/4 cup granulated sugar

1/4 cup dark brown sugar

1/2 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon or less ground cloves

1 tablespoon pumpkin liqueur (bourbon would work, too)


Here's what you do


In a medium saucepan, combine the cream, milk, vanilla, and sugars. Affix a candy thermometer to the pan and gently bring the mixture up to 170 degrees. Stir frequently. Once up to temperature, transfer to a heatproof bowl and cool to room temperature. Chill in the fridge overnight. In a small bowl, combine the pumpkin and the spices. Place in the refrigerator to chill as well.


Spoon a little bit of the cream mixture into the pumpkin and stir until smooth. Combine with the remaining cream mixture and stir in the liqueur. Churn in your ice cream maker according to manufacturer instructions (for me, about 15 minutes). It will be like soft serve immediately after churning. I prefer to freeze for at least 4 hours in a freezer-safe container before scooping and enjoying.