Pumpkin Ice Cream recipe

Ingredients:

• 1 cup 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:

1. In a saucepan over medium heat combine 1 1/2 cups cream with 1/2 cup brown sugar. Cook until hot and sugar is dissolved, about 5 minutes.

2. In bowl combine egg yolks, cinnamon, ginger, salt, nutmeg, and remaining 1/2 cup cream and remaining 1/4 cup brown sugar. Whisk until smooth.

3. Whisk the hot cream into the egg mixture in thirds. Return to the saucepan and cook over medium heat until thickened, about 5 minutes.

4. Strain into a bowl and whisk in the pumpkin and vanilla. Refrigerate until cold, at least a few hours.

5. Transfer to an ice cream make and process according to the manufacturer's instructions. Add bourbon during the last minute of churning.

6. For a firm texture transfer to containers and freeze overnight.

Author: Rachael Daylong

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