Pumpkin Ice Cream Recipe

• 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

• 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.