A friend gave us their old ice cream maker recently. Even though it is getting colder, nothing beats homemade ice cream. This tastes just like pumpkin pie, if it was frozen without the crust and served in a bowl.
Follow your ice cream maker’s instructions after the custard has chilled for three hours. I have found that dropping the container into the freezer after the machine finishes a good way to firm up the ice cream a little more. Make sure to get 100 percent pumpkin if using canned.
Pumpkin Pie Ice Cream
- 1 cup fresh pumpkin puree or canned
- 1 vanilla bean split lengthwise
- 4 cloves
- 2 cups heavy cream
- 3/4 cup packed brown sugar
- 5 egg yolks
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp fresh grated nutmeg
- 3 shots bourbon
Set pumpkin in refrigerator to cool an hour before starting. In a large bowl whisk together egg yolks, 1/2 cup cream, 1/4 cup brown sugar, cinnamon, ginger and nutmeg until smooth. In a large sauce pot add 1 1/2 cups cream, vanilla pod, cloves and 1/2 cup brown sugar and cook over medium low heat until bubbles form around the edge. Remove from heat and whisk 1/2 cup of the hot cream into the egg mixture slowly. Add egg mixture back to cream and whisk over medium low heat until custard coats the back of a spoon. Do not bring to a boil. Strain custard through a fine mesh sieve into another bowl set over ice water. Whisk pumpkin into mixture and stir until cooled completely. Place ice cream in refrigerator to chill, about three hours. Add the mixture to the ice cream maker and follow the machines instructions. When ice cream is almost finished add 2 shots bourbon and drink the last shot for doing such a great job.