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Pumpkin Ice Cream Recipe

Ingredients:

  • 1 (8 oz) can Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 2 cups Heavy Cream
  • ¾ cup Brown Sugar
  • 5 Egg Yolks
  • ½ tsp Cinnamon
  • ½ tsp Ginger
  • ¼ tsp Salt
  • 1 pinch Nutmeg
  • 1 tbsp Bourbon

How to make Pumpkin Ice Cream:

  • Combine together pumpkin puree and vanilla extract in a bowl. Whisk the blend well.
  • Cover the bowl and refrigerate for at least 3 hours.
  • Place a 2-quart saucepan on medium heat and mix 1½ cups of heavy cream with ½ cup of brown sugar.
  • Cook the mixture for about 5 minutes till bubbles start forming around the edges of the pan.
  • Combine egg yolks, cinnamon, ginger, salt, nutmeg, remaining ½ cup cream and remaining ¼ cup brown sugar in a large mixing bowl. Mix well till the mixture turns smooth.
  • Remove the cream mixture from heat and add ½ cup of the mixture to the egg mixture. Stir until smooth.
  • Pour the egg mixture back into the pan.
  • Cook on medium heat while stirring with a wooden spoon.
  • Simmer the custard till it turns thick enough to cover the back of the spoon, for about 4 to 6 minutes. Do not boil the mixture.
  • Strain the mixture through a fine-mesh sieve into a bowl.
  • Fill a large bowl with ice water.
  • Place the bowl of custard into the ice water and stir occasionally to cool the mixture.
  • Mix the pumpkin mixture into the custard.
  • Cover the bowl with plastic wrap and refrigerate for at least hours or up to 24 hours to chill it.
  • Transfer the custard into an ice cream maker and freeze according to the manufacturer’s instructions.
  • Add the bourbon in the last minute of churning the custard.
  • Pour the ice cream into a freezer-safe container.
  • Cover the container and freeze for at least 3 hours or up to 3 days till it is firm.

Pumpkin Ice Cream Recipe

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