In the earlier weeks of the annual pumpkin spice craze, it’s usually too warm for me to want to get snuggly with a latte. But it’s just warm enough to indulge in some ice cream, which is why I thought to make this recipe. You don’t have to chop the chocolate chips, but I like having more texture throughout the ice cream. The bourbon is also technically optional if you’re against using alcohol, but it helps the texture and gives a bit of flavor. It’s not noticeably boozy at all, though.
Makes about 2 quarts
- 1½ cups (360 grams) heavy cream
- ½ cup (120 grams) whole milk
- ¾ cup (162 grams) brown sugar, divided
- 5 egg yolks (93 grams)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup (240 grams) pumpkin puree
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 cup (170 grams) bittersweet chocolate chips, roughly chopped
Make the Ice Cream
- In a small saucepan over medium heat, combine the cream, milk and ½ cup of brown sugar. Bring to a simmer.
- While the cream mixture is heating, in a mixing bowl, whisk together the remaining ¼ cup brown sugar, egg yolks, cinnamon, ginger, nutmeg and salt.
- Adding in a slow, steady stream a little at a time, add the hot milk mixture to the eggs, whisking constantly to temper. Once combined, add back to the pot over medium-low heat.
- Continue stirring until the mixture thickens to coat the back of a spoon or the temperature hits 170°F.
- Remove from the heat and pour the mixture through a sieve. Whisk in the pumpkin puree, bourbon and vanilla extract. Cover the surface with plastic wrap and place in the refrigerator for at least 4 hours or overnight.
- Following the manufacturer’s instructions, pour the mixture into your ice cream maker and churn until thick, about 20 minutes. Fold in the chocolate chips. Serve as is for soft serve or freeze in a covered container for at least for 3 hours. Ice cream will keep in the freezer for up to 3 months.