Spiced Pumpkin Ice Cream with Bourbon
- 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
Scale
- 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
Instructions
- In a medium saucepan on medium low heat, warm the milk, cream, salt and 1/2 cup sugar. Ensure it does not boil!
- Whisk together the egg yolks in a separate bowl with 1/4 cup sugar until very creamy and airy.
- Slowly whisk about half of the warm milk into the yolks, stirring constantly.
- 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.
- Once complete, pour the mixture through a strainer into a bowl nested in an ice bath.
- Add pumpkin puree, vanilla, cinnamon, ginger and nutmeg. Use an immersion blender to thoroughly mix everything.
- Stir occasionally until it’s cool and add into ice cream maker.
- Follow manufacturer instructions for finishing the ice cream
- Add in bourbon about 2-3 minutes before the ice cream is ready to be scooped out.