Pumpkin Spice Ice Cream
Rich and creamy pumpkin spice ice cream is the perfect fall dessert! Makes one quart.
Servings: 8 servings
Calories: 337kcal
Ingredients
Pumpkin Cookies
- 16 ounces heavy cream
- 8 ounces whole milk
- 3/4 cup dark brown sugar packed
- 1 1/2 teaspoons pumpkin pie spice
- 4 large egg yolks
- 8 ounces canned pumpkin puree (1 cup)
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
- 1/4 teaspoon kosher salt
- 2 Tablespoons bourbon (optional: see notes)
Instructions
- In a medium bowl whisk egg yolks, brown sugar, pumpkin pie spice and pumpkin puree until well blended.
- In a medium saucepan, heat heavy cream and milk until just boiling.
- Whisk hot cream mixture, one ladleful at a time into egg and pumpkin mixture. Once about half of hot cream has been added, pour pumpkin mixture back into the sauce pan and return to heat.
- Over a medium heat, whisk mixture frequently until thick and custard coats the back of a spoon, about 5 minutes.
- Pour custard mixture through a fine sieve into a bowl placed over another bowl with ice. (Ice bath). Add bourbon, vanilla and kosher salt. Chill base several hours to overnight.
- Freeze according to your manufacturers' instructions. Transfer to an ice cream container or freezer safe container and chill several hours to overnight.
Nutrition
Serving: 1cookie | Calories: 337kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 159mg | Sodium: 110mg | Potassium: 195mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5415IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg