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Pumpkin Spice Ice Cream Recipe
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This creamy and indulgent pumpkin spice ice cream is the perfect fall treat. Made with rich heavy cream, warm cinnamon, cloves, and nutmeg, and a touch of bourbon for depth of flavor. A luscious dessert that captures the essence of autumn in every scoop.
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
In a medium saucepan over medium heat, bring cream and milk to a simmer. Stir in vanilla bean, cover, remove from heat, and let steep for 1 hour. Discard vanilla bean or wash and dry for another use.
2
In a second saucepan whisk together sugar, egg yolks, pumpkin purée, and spices until very well combined. Slowly poor milk mixture into saucepan, whisking constantly, until fully incorporated. Set over medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and finger swiped across it leaves a clean line.
3
Pour custard through a fine-mesh strainer into an airtight container, then stir in bourbon and salt to taste in 1/4 teaspoon increments (I used 3/4 teaspoon for a slightly salty kick) and chill overnight.
4
The next day, churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories470kcal23%
-
Fat37g1%
-
Saturated Fat21g1%
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Carbohydrates31g1%
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Fiber0g0%
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Sugar27g1%
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Protein5g0%
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Cholesterol273mg13%
-
Sodium52mg2%
Percent Daily Values are based on a 2,000 calorie diet.