1
Add heavy cream, whole milk and dark brown sugar to a saucepan. Bring to a simmer and then turn off the heat.
3
To gently heat the eggs, we ladle in a scoop of the warm cream mixture and whisk. We repeat this step a few times.
4
We add the yolk mixture back to the remaining cream mixture in the saucepan and stir in the pumpkin purée.
5
From here, we cook the pumpkin ice cream custard base until it thickens enough to cover a wooden spoon.
6
To prevent a film from forming, we directly cover the surface of the custard with plastic wrap and refrigerate until the mixture chills.
7
Now it's time to churn! If you'd like a boozy kick, add bourbon in the last couple of minutes during the churning process, though this is optional.
8
After churning the ice cream custard base, we pour the ice cream into an airtight container and then freeze for a few hours.
pumpkin crullers
brown butter-pumpkin cupcakes
pumpkin pound cake