Pumpkin Pie Ice Cream

If you’re like me and still planning your Thanksgiving menu, here’s one recipe that you’ll definitely want to include…Pumpkin Pie Ice Cream! Like many of the ice cream recipes I post on my blog, this ice cream is inspired by yet another seasonal Graeter’s Ice Cream flavor. A blend of warm spices, pumpkin puree and a splash of bourbon make this rich and creamy ice cream simply irresistible. Serve with some Warm-Spiced Pecans and a dollop of whipped cream for a dessert that will have everyone begging for one more scoop! :D

Pumpkin Pie Ice Cream

A blend of warm spices, pumpkin puree and a splash of bourbon make this rich and creamy ice cream simply irresistible.

Yield: 1 quart

Ingredients:

1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar, divided
4 large egg yolks
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup pumpkin puree
1 teaspoon vanilla extract
1 tablespoon bourbon
Warm-Spiced Pecans for topping

Directions:

Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
In a medium saucepan over medium heat, heat the milk, cream, and 1/2 cup sugar, stirring occasionally to break up the vanilla seeds, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).
Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath and whisk in the cinnamon, ginger, nutmeg, salt, pumpkin puree and vanilla. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream, about 20 minutes. Add the bourbon during the last minute of churning. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. Serve with chopped Warm-Spiced Pecans over top of ice cream.

Source: adapted from Williams Sonoma

 

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