I've had pumpkin ice cream before... But never like this. And, when we asked Chef Travis how he came up with his recipes, he said he dreams them up.. Well, this ice cream is nothing short of dreamy!
This is my version of Pumpkin Bourbon Ice Cream I've made before. While Chef Travis uses fresh pumpkin...well I use canned pumpkin.
Pumpkin Bourbon Ice-Cream
Yields 1 Quart
5 large egg yolks
1/3 cup granulated sugar, plus 2 tablespoons
1 1/2 cups half and half
1 cup heavy cream
1/4 cup packed brown sugar
1/2 vanilla bean, split lengthwise, seeds scraped out, bean/seeds reserved
1 teaspoon freshly-grated ginger
1/2 teaspoon cinnamon
1 cinnamon stick
1/2 teaspoon freshly-grated nutmeg
1/4 teaspoon sea salt
1 can (15 oz.) pumpkin puree
1/4 cup bourbon
In a small sauce pan over medium heat, reduce the bourbon by half the volume, reserve for later in the recipe
In a large bowl, whisk together the egg yolks and sugar until the mixture is pale yellow.
In a large saucepan, whisk together the milk, cream, brown sugar, vanilla bean and seeds, ginger, ground cinnamon and cinnamon stick. Bring the mixture to a full boil, and then, as soon as it begins to rise up the sides of the pan, remove the pan from the heat.
Pour about 1 cup of the hot milk mixture into the egg yolk mixture in a slow and steady stream and whisk to combine. Return the egg yolk mixture to the remaining milk mixture. Whisk in the nutmeg and salt.
Cook over low heat, constantly whisking, until the mixture thickens and coats the back of a wooden spoon.
Pour the thickened mixture through a mesh strainer into a bowl, discarding the cinnamon stick and vanilla bean. Whisk in the pumpkin puree and bourbon. Cover with plastic wrap and refrigerate 6 hours or overnight.
Freeze the ice cream according to an ice cream machine's specification.
Come back soon for Pepita Brittle (a Chef Travis Brus recipe)...this is one of my daughters favorites.
Much love, peace & happiness