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