Pumpkin Spice Ice Cream

Name: Pumpkin Spice Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon bourbon; 177 milliliters dark brown sugar; 8 egg yolks; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 0 teaspoons ground nutmeg (see note above); 473 milliliters heavy cream; 2 servings Kosher salt, to taste; 237 milliliters pumpkin purée; 1 vanilla bean, split and scraped; 237 milliliters whole milk

If $6.16 per serving falls in your budget, Pumpkin Spice Ice Cream might be an awesome vegetarian recipe to try. One serving contains 1499 calories, 22g of protein, and 112g of fat. This recipe serves 2. It will be a hit at your Summer event. Head to the store and pick up bourbon, ground nutmeg, vanilla bean, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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.

Ingredients you will need

Vanilla Bean

Cream

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Yolk

Custard

Pumpkin

Spices

Sugar

Milk

Equipment you will use

Whisk

Sauce Pan

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 teaspoons for a slightly salty kick) and chill overnight.

Ingredients you will need

Bourbon