Pumpkin Spice Ice Cream
Recipe by Ed Moore
Course: DessertCuisine: AmericanDifficulty: easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalThis recipe for homemade Pumpkin Spice Ice Cream will make approximately 1/2 gallon. I added bacon crumbles to give that salty/sweet flavor. It's so good, it'll be gone before you turn around!
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Ingredients
8 oz 8 pumpkin pie filling
1 cups 1 heavy cream
1/2 cup 1/2 whole milk
7 oz 7 sweetened condensed milk
1/2 cup 1/2 granulated sugar
1/2 cup 1/2 light brown sugar, packed
4 large 4 egg yolks
1/2 tsp 1/2 cinnamon
1/2 tbsp 1/2 pumpkin spice extract
1/2 tbsp 1/2 vanilla extract
2 tbsp 2 bourbon, optional; for softer ice cream and added flavor
1 pinch 1 salt
Directions
- Combine the pumpkin purée, milk, cream, sweetened condensed milk, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.
- In a separate bowl, beat together the egg yolks, and sugars until light and airy.
- Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.
- Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the mixture thickens. I like using a digital thermometer, it will range 170°F and 180°F.
- Remove the pan from the heat, and let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.
- Transfer the mixture to an ice cream maker and start cranking, adding bourbon at the end of the freezing process.
- Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.
Recipe Video
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