I still had a pumpkin that I had purchased before Halloween that looked like it needed to be used soon. I noticed that I had not yet put my ice cream maker away and so I was thinking maybe a pumpkin ice cream. I was also thinking about a pumpkin pie. In the end I decided to combine the two and make a pumpkin pie ice cream. I started with pretty much the same ice cream recipe that I have been using for most of my ice creams so far. I decided to replace the white sugar with brown sugar and I cut back a bit on the amount as I did not want this ice cream to be so sweet. I added some classic pumpkin pie spices and some freshly made pumpkin puree. The pumpkin pie ice cream turned out pretty good. It was nice and creamy and tasted like pumpkin pie. I garnished the pumpkin pie ice cream with caramel sauce and some crumbled gingersnap crust.
Pumpkin Pie Ice Cream
- 1 cup heavy cream
- 1 cup milk
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 4 egg yolks
- 1 cup pumpkin puree
- 2 tablespoons bourbon
- Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
- Reduce the heat to low.
- Add one tablespoon of the cream mixture to the egg to temper it.
- Add the egg to the sauce pan.
- Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
- Add pumpkin puree and stir.
- Chill the mixture in the fridge.
- Freeze according to the instructions for your ice cream machine.