Spiced Pumpkin Ice Cream Recipe with Bourbon

In my opinion, you can never go wrong adding alcohol to food or dessert.

Alcohol acts like a little flavor dispenser. You know like Pez candy dispensers. Only the little alcohol molecules dispense tiny packets of deliciousness right to your tastebuds. Pow!

So when I discovered a few pumpkin ice cream recipes with bourbon, I was excited to try my creating my own version!

For those who shop at Trader Joe’s… Have you ever tasted their pumpkin ice cream mochi? If not they are very tasty!!

The mochi have so little ice cream inside that I ate the whole box in one day. (Plus it was hot outside).

After I finished the box, I realized I liked the ice cream filling the most. But each piece is literally one bite.

So I thought I would try to make the pumpkin ice cream myself! And this is what happened…

Spiced Pumpkin Ice Cream with Bourbon

I used a combination of two recipes to make my batch. David Lebovitz  and Williams-Sonoma were my references.

The outcome was a rich, creamy and dense ice cream with prominent notes of bourbon and spices.

This goes very well with spiced candied nuts. In fact, I made a batch of spiced walnuts to go with this the next day.

If you want to take it a step further, top the ice cream with whipped cream. That will add another dimension of flavor. For me, more flavor dimensions/complexity = better!!

In summary, whether you are looking for alternatives to pumpkin pie, or just like to eat pumpkin, this might be a recipe to check out!

Need an ice cream machine? Check out my review of the Breville Smart Scoop, which is one of my favorite kitchen appliances!

In case you’ve missed them, here are some of my other ice cream recipes!

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Spiced Pumpkin Ice Cream with Bourbon

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• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 people 1x
• Category: Dessert
• Cuisine: New American

Ingredients

Units USM Scale 1x2x3x

• 3/4 cup whole milk
• 1 1/4 cups cream
• 1/4 teaspoon salt
• 3/4 cup dark brown sugar
• 4 egg yolks
• 1 cup pumpkin puree (i used canned)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 dash ground nutmeg
• 1 tablespoon bourbon

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Instructions

1. In a medium saucepan on medium low heat, warm the milk, cream, salt and 1/2 cup sugar. Ensure it does not boil!
2. Whisk together the egg yolks in a separate bowl with 1/4 cup sugar until very creamy and airy.
3. Slowly whisk about half of the warm milk into the yolks, stirring constantly.
4. Add the warmed yolk milk mixture back in to the saucepan and cook over low heat, stirring constantly. Cook until the temperature is 160º-170ºF or use the back of the spatula trick.
5. Once complete, pour the mixture through a strainer into a bowl nested in an ice bath.
6. Add pumpkin puree, vanilla, cinnamon, ginger and nutmeg. Use an immersion blender to thoroughly mix everything.
7. Stir occasionally until it’s cool and add into ice cream maker.
8. Follow manufacturer instructions for finishing the ice cream
9. Add in bourbon about 2-3 minutes before the ice cream is ready to be scooped out.