Pumpkin Ice Cream

As much as I love pumpkin, I have to admit that I've never had pumpkin ice cream.

So when I came across a recipe in my Google Reader earlier this week, I knew I wanted to give it a try... and with Thanksgiving approaching, it seemed like the perfect time.

I churned up a batch of this to bring to Thanksgiving dinner. It paired perfectly with our pies (apple, pumpkin, and chocolate pudding varieties!). I must've been drunk (not really) when reading the recipe, because I put too much of the spices in... I made a mistake not once, but twice. Still, it did not negatively impact the outcome. Everyone loved the ice cream!

This was my first time making homemade ice cream (I've only made sorbets since buying our ice cream maker attachment), and it was more work than I was expecting. In the end, it was worth it.

My only alteration was that I substituted light cream for the heavy cream. It didn't seem to make much difference, except for the nutritional content!

Run! Make this before the season is over, or really at any time of the year. Enjoy.

Pumpkin Ice Cream
(Source: Adapted from Williams-Sonoma, as seen on Amber's Delectable Delights)

Ingredients:
- 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
- 1 tsp. vanilla extract
- 2 cups heavy cream
- 3/4 cup firmly packed dark brown sugar
- 5 egg yolks
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- Pinch of freshly grated nutmeg
- 1 tbsp. bourbon

Directions:
1. In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

2. In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

3. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

4. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

5. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

6. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

(Makes about 1 quart)