Pumpkin Pie Ice Cream

makes about 1 quart

2 cups half-and-half, divided

3/4 cup packed light brown sugar, divided

5 extra large egg yolks

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon kosher salt

1 cup pumpkin puree, fresh or canned

1 teaspoon pure vanilla extract

1 Tablespoon bourbon

In a large saucepan over medium heat, combine 1 1/2 cups of the half-and-half and 1/2 cup of the brown sugar.  Cook just until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a medium bowl combine the yolks, cinnamon, ginger, cloves, salt, the remaining 1/2 cup of half-and-half, and the remaining 1/4 cup brown sugar.  Whisk until smooth and the sugar begins to dissolve.

Remove the cream from the heat.  Gradually whisk the hot cream mixture into the egg mixture until smooth.  Pour the entire mixture back into to the saucepan and cook over medium heat, stirring constantly and keeping the custard at a low simmer until it is thick enough to coat the back of a spoon, about 4-6 minutes.  (Do not allow the custard to boil.)  Strain the custard through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool.  Whisk the pumpkin, vanilla, and bourbon into the custard until smooth.  Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.  Refrigerate until completely chilled, at least 3 hours or overnight.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.  Transfer the ice cream to a freezer-safe container and freeze until firm, at least 3 hours or up to three days.  Enjoy!

Printed from thegalleygourmet.net