Dessert & Baked Goods » Pumpkin Ice Cream
Print RecipeIngredients
- 1 cup milk
- 1½ cups heavy cream
- ⅓ cup dark brown sugar
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- pinch of salt
- 5 egg yolks
- ¼ cup sugar
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- 1 tbsp bourbon
Special Equipment
- fine-mesh strainer
- ice cream maker
How-to
- Bring milk, cream, brown sugar, spices and salt to a boil over medium heat
- In a separate bowl, whisk together egg yolks and sugar
- Slowly add about half of the hot mixture into the eggs and sugar, whisking constantly to avoid scrambling the eggs. This is called "tempering"
- Transfer mixture back to the pot and cook over medium heat 2-4 minutes until mixture thickens
- Remove from heat and pass mixture through a fine-mesh strainer into a bowl. Add pumpkin purée, vanilla extract and bourbon and whisk together to combine
- Let come to room temperature, stirring occasionally. (If you're unable to stir the mixture during this time, cover bowl with plastic wrap, pressing wrap directly onto the mixture to avoid forming a skin). Once cooled to room temperature, refrigerate for a minimum of 4 hours to overnight
- Add to an ice cream machine and process according to manufacturer's directions. It will take about 15-20 minutes to thicken. Eat immediately or store in a covered container in the freezer
Meghan McGarry
Raised in Bronx, NY, Meghan was three years into her pursuit of a Finance Degree from Manhattan College when she realized that a life of crunching numbers was not going to be a "piece of cake." As baking was her true passion, she attended the French Culinary Institute where she graduated with a degree in Pastry Arts. After moving to Boston in 2003, she has worked as pastry chef at Rustic Kitchen as well as overseeing a commissary that produced baked goods for three restaurants in Cambridge, MA. Today, you can find Meghan working as a consulting pastry chef, as well as surrounded by her favorite color pink in her Cambridge kitchen, whipping up delectable pastry treats and making eye-popping, taste bud-rocking wedding cakes.
The colors and flavors of fall are alive and kicking in this ice cream. Watch dessert queen Meg McGarry and whip up a batch of pumpkin, cinnamon, nutmeg and clove-flavored custard with a touch of bourbon. Creamy, aromatic and pretty as a picture, you'll definitely enjoy this with a dollop of whipped cream, or on pecan pie, or in a sundae, or sandwiched between shortbread cookies!
Meghan McGarry 5 stars based on 1 reviews
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