Pumpkin Ice Cream


  • 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


  1. Bring milk, cream, brown sugar, spices and salt to a boil over medium heat
  2. In a separate bowl, whisk together egg yolks and sugar
  3. Slowly add about half of the hot mixture into the eggs and sugar, whisking constantly to avoid scrambling the eggs.  This is called "tempering"
  4. Transfer mixture back to the pot and cook over medium heat 2-4 minutes until mixture thickens
  5. 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
  6. 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
  7. 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