Add heavy cream, whole milk and dark brown sugar to a saucepan. Bring to a simmer and then turn off the heat.
1
Whisk together the egg yolks, pumpkin pie spice and vanilla in a small bowl, about three minutes of whisking.
2
To gently heat the eggs, we ladle in a scoop of the warm cream mixture and whisk. We repeat this step a few times.
3
We add the yolk mixture back to the remaining cream mixture in the saucepan and stir in the pumpkin purée.
4
From here, we cook the pumpkin ice cream custard base until it thickens enough to cover a wooden spoon.
5
To prevent a film from forming, we directly cover the surface of the custard with plastic wrap and refrigerate until the mixture chills.
6
Now it's time to churn! In the last few minutes of churning, we add the bourbon. We pour the mixture in an airtight container and freeze for several hours.
7