Oct 29, 2020

Wickedly Pumpkin Ice Cream

There is nothing low-calorie about this pumpkin ice cream recipe, but everyone deserves a little Halloween treat now and then.

Ice cream is not typically considered a low-calorie food. Especially not when it's made with full-fat dairy products and a touch of spirits to celebrate such a spooky day. A serving comes in at just 316 calories; however, it's the fat content you need to keep an eye on.

This can be made lower in fat content, but there is nothing that can really replace the richness of heavy cream and egg yolks and still come out the same way. I'm afraid restraint is going to be the only thing stopping you from over indulging. Your restraint will be tested.

This does take some preparation and time to make, but it's so wickedly good, it's worth the effort. Obviously, you will also need an ice cream maker of one kind or another along with some patience. This recipe can take over 48 hours to make and is completed in different stages.

Please take note, this recipe calls for pumpkin purée. This is not the same as pie filling. Also, try to use real vanilla extract, not the artificial kind.

This ice cream doesn't need any additional toppings. It is so flavourful and smooth it will be hard to stop at 1 serving.

Ingredients

(Makes 8 servings)

4 cups pumpkin purée
1 teaspoon real vanilla extract
2 cups heavy cream
3/4 cup dark brown sugar
5 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
pinch of nutmeg
1 tablespoon bourbon

Directions

If you use an ice cream maker that needs to be pre-frozen, place it in the freezer before beginning this recipe.

In a mixing bowl, whisk together the pumpkin purée and vanilla extract then refrigerate for 8 hours.

Combine 1, 1/2 cups of the cream with 1/2 cup of the dark brown sugar in a saucepan and heat until hot over medium heat, but do not boil (approximately 5 minutes).

In a mixing bowl, combine the egg yolks and spices with the remaining 1/2 cup cream and 1/4 cup dark brown sugar. Whisk until smooth and the sugar has started to dissolve.

Pour a small portion of the hot cream into the egg yolk mixture and stir until smooth. This will temper the egg yolks so that they don't cook solid in the next step. Pour the egg mixture into the pan of hot cream and heat on medium until it turns into a custard thick enough to coat the back of a spoon.

Pour the hot custard into a mixing bowl. Place that mixing bowl into an ice jacket or ice bath and stirring occasionally until it has cooled. Whisk in the pumpkin purée. Refrigerate for 12 hours.

Pour mixture into your ice cream maker and follow ice cream maker instructions. Allow to churn until thickened. Just as it reaches the consistency you desire, pour in the bourbon and let churn for an additional 5 minutes.

Serve, or place in the freezer for several more hours in a covered container to harden it further.

Nutritional Information Per Serving: