Add heavy cream, whole milk and dark brown sugar to a saucepan. Bring to a simmer and then turn off the heat.
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! If you'd like a boozy kick, add bourbon in the last couple of minutes during the churning process, though this is optional.
After churning the ice cream custard base, we pour the ice cream into an airtight container and then freeze for a few hours.
brown butter-pumpkin cupcakes
pumpkin pound cake