Pumpkin Pie Ice Cream recipe

Thanksgiving is my favorite holiday and after my stay in New York I have started my own Thanksgiving tradition even though we do not celebrate Thanksgiving here in Scandinavia. I always go all in. Huge turkey, gazillion sides, and usually I make a classic Pumpkin Pie for dessert. This year I am making this Ice Cream and my stunning alternative to Pumpkin Pie; Chocolate Pumpkin Cake.

Adapted from modernwifestyle.com

PREP TIME

60

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Adapted from modernwifestyle.com

Ingredients

  • 2

    ,5 dl (1 cup) Pumpkin Puree*

  • 1

    tsp Vanilla Extract

  • 1/2

    L (2 cups) Heavy Cream

  • 1

    ,5 dl (0,5 cups + 2 tbsp) Brown Sugar, Divided

  • 6

    Egg Yolks

  • 1/2

    tsp Cinnamon

  • 1/2

    tsp Ground Ginger

  • 1/4

    tsp Salt

  • 1/8

    tsp Nutmeg

  • 2

    tbsp Bourbon

Directions

1. Whisk together Pumpkin Puree and vanilla. Place in the fridge 2. Heat cream and 1 dl (0,5 cup) brown sugar in a saucepan until bubbles form and sugar has dissolved 3. Meanwhile beet yolks, remaining brown sugar and spices together in a separate bowl until smooth and sugar has dissolved 4. In a steady stream, while whisking, pour 1/2 of the hot cream into the eggs and mix until smooth. Make sure you do this slowly so that you do not end up with scrambled eggs 5. Then return everything back into the saucepan and heat over medium heat, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon 6. Strain the custard into a cleean bowl, press plastic wrap over the surface and place in the fridge for 3 hours or over night 7. When the custard is completely cold, mix in the pumpkin puree and whisk until smooth 8. Churn in an Ice Cream Maker, add the bourbon when 5 minutes of churning are left 9. Transfer ice cream into airtight container and place in the freezer

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