Pumpkin-Bourbon Ice Cream

With fall here, it's time to make some pumpkin-bourbon ice cream! It's rich, creamy and loaded with pumpkin pie spices and the perfect boozy kick.


Heavy cream Whole milk Dark brown sugar Egg yolks Vanilla Pumpkin purée Pumpkin spice Bourbon

Bring heavy cream, whole milk and dark brown sugar to a simmer in a small saucepan. Once it simmers, turn off the heat.


In a small bowl, whisk together the egg yolks, vanilla extract and pumpkin pie spice to make one cohesive mixture.


Ladle in a scoop of the warm cream mixture and whisk. Repeat this several times. This helps gently cook the eggs.


Stir the egg yolk mixture into the saucepan with the rest of the warm cream and add the pumpkin purée.


Turn the heat on again. Continue to cook the custard mixture until it becomes thick enough to coat a wooden spoon. Pour into a mixing bowl, cover and refrigerate.


Churn the ice cream mixture according to the manufacturer's directions. In the last couple minutes of churning, add the bourbon. Freeze for several hours.


Now grab a spoon and enjoy the most perfect fall ice cream. With the shot of bourbon and warm spices, this pumpkin-bourbon ice cream is just what you need for the fall.

Readers love it!

I was looking for a fall dessert recipe to serve after a small dinner party. When I found this recipe it sounded perfect! And it sure was!! It turned out amazing!