Spiced Pumpkin Ice Cream with Bourbon

In my opinion, you can never go wrong adding alcohol to food or dessert.

Alcohol acts like a little flavor dispenser. You know like Pez candy dispensers. Only the little alcohol molecules dispense tiny packets of deliciousness right to your tastebuds. Pow!

So when I discovered a few pumpkin ice cream recipes with bourbon, I was excited to try my creating my own version!

Spiced Pumpkin Ice Cream with Bourbon | www.alldayieat.com

For those who shop at Trader Joe’s… Have you ever tasted their pumpkin ice cream mochi? If not they are very tasty!!

Spiced Pumpkin Ice Cream with Bourbon | www.alldayieat.com

The mochi have so little ice cream inside that I ate the whole box in one day. (Plus it was hot outside).

After I finished the box, I realized I liked the ice cream filling the most. But each piece is literally one bite.

So I thought I would try to make the pumpkin ice cream myself! And this is what happened…

Spiced Pumpkin Ice Cream with Bourbon | www.alldayieat.com

Spiced Pumpkin Ice Cream with Bourbon

I used a combination of two recipes to make my batch. David Lebovitz  and Williams-Sonoma were my references.

The outcome was a rich, creamy and dense ice cream with prominent notes of bourbon and spices.

This goes very well with spiced candied nuts. In fact, I made a batch of spiced walnuts to go with this the next day.

If you want to take it a step further, top the ice cream with whipped cream. That will add another dimension of flavor. For me, more flavor dimensions/complexity = better!!

In summary, whether you are looking for alternatives to pumpkin pie, or just like to eat pumpkin, this might be a recipe to check out!

Have you ever had pumpkin ice cream before? If so would love to hear about your variation!

 

In case you missed them, here are some of my other dessert posts!

 

 

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Spiced Pumpkin Ice Cream with Bourbon | www.alldayieat.com
Course dessert
Cuisine New American
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Course dessert
Cuisine New American
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Spiced Pumpkin Ice Cream with Bourbon | www.alldayieat.com
Instructions
  1. In a medium saucepan on medium low heat, warm the milk, cream, salt and 1/2 cup sugar. Ensure it does not boil!
  2. Whisk together the egg yolks in a separate bowl with 1/4 cup sugar until very creamy and airy.
  3. Slowly whisk about half of the warm milk into the yolks, stirring constantly.
  4. Add the warmed yolk milk mixture back in to the saucepan and cook over low heat, stirring constantly. Cook until the temperature is 160º-170ºF or use the back of the spatula trick.
  5. Once complete, pour the mixture through a strainer into a bowl nested in an ice bath.
  6. Add pumpkin puree, vanilla, cinnamon, ginger and nutmeg. Use an immersion blender to thoroughly mix everything.
  7. Stir occasionally until it’s cool and add into ice cream maker.
  8. Follow manufacturer instructions for finishing the ice cream
  9. Add in bourbon about 2-3 minutes before the ice cream is ready to be scooped out.
 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

15 thoughts on “Spiced Pumpkin Ice Cream with Bourbon

  • November 19, 2016 at 5:56 pm
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    This sounds amazing! Might be the perfect finish to Thanksgiving! Pinned it!

    Reply
    • November 20, 2016 at 10:55 am
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      Thank you Sarah! let me know how it turns out!

      Reply
    • November 20, 2016 at 10:56 am
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      Thank you for the note Agatha!!

      Reply
  • November 19, 2016 at 2:42 pm
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    Would it be bad of me to use this to make an adult milkshake? Hint: I don’t care I’m doing it.

    Reply
    • November 20, 2016 at 10:57 am
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      haha thanks for the note, i can definitely see it work in a milkshake. let me know how it turns out!

      Reply
  • November 18, 2016 at 3:45 pm
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    Ok – this sounds seriously amazing!

    Reply
  • November 18, 2016 at 1:49 pm
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    This sounds fantastic! The touch of bourbon at the end really elevates the whole recipe and makes this something I would want to serve at Christmas! Thanks for the recipe.

    Reply
  • November 18, 2016 at 9:22 am
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    Oooh this sounds delicious! Can’t wait to try it 🙂

    Reply
  • November 18, 2016 at 8:38 am
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    This looks really good! And now I know what an immersion blender is! lol

    Reply

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