Pumpkin Ice Cream

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Every year I look forward to a local ice cream shop announcing that pumpkin ice cream is back for the season yet every year I keep telling myself that I am just going to make it myself instead. This year was the one that I decided to just make it. A few days ago I hosted an early Thanksgiving dinner for my family and decided I would make a batch of this pumpkin ice cream for a light dessert. Although I definitely could have let the batter spend more time chilling in the fridge I got antsy and churned it anyway. The end results were delicious. Just as I remembered it, yet so much more!


If you ever thought that you might enjoy a frozen pumpkin pie then you would definitely enjoy this ice cream because it tastes exactly like that. The pumpkin flavor is perfect and the amount of spices is right on. I think crushed up graham crackers mixed in would add another great layer of flavor to this already delicious treat. This is definitely a treat that is perfect for the pumpkin lover in any family.


Pumpkin Ice Cream
Adapted from Williams-Sonoma

~ makes about 1 quart~

Ingredients
1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon

Directions
- In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
- In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
- Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
- Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
- Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.