Pumpkin Ice Cream
With Bourbon
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Heavy cream
Whole milk
Dark brown sugar
Egg yolks
Vanilla
Pumpkin purée
Pumpkin spice
Bourbon
Ingredients
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Add heavy cream, whole milk and dark brown sugar to a saucepan. Bring to a simmer and then turn off the heat.
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Whisk together the egg yolks, pumpkin pie spice and vanilla in a small bowl, about three minutes of whisking.
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To gently heat the eggs, we ladle in a scoop of the warm cream mixture and whisk. We repeat this step a few times.
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We add the yolk mixture back to the remaining cream mixture in the saucepan and stir in the pumpkin purée.
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From here, we cook the pumpkin ice cream custard base until it thickens enough to cover a wooden spoon.
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To prevent a film from forming, we directly cover the surface of the custard with plastic wrap and refrigerate until the mixture chills.
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Now it's time to churn the ice cream! In the last couple minutes of churning, we add our delicious bourbon.
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After churning the ice cream custard base, we pour the ice cream into an airtight container and then freeze for a few hours.
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Now we scoop ourselves some delicious, decadent pumpkin ice cream and enjoy! It's the perfect fall ice cream.
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This ice cream is EVERYTHING! The bourbon, the pumpkin and the spices...it was such a huge hit in our house!
Readers love it!
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