Spiced Pumpkin Ice Cream with Bourbon

Spiced Pumpkin Ice Cream with Bourbon top view

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  • 3/4 cup whole milk
  • 1 1/4 cups cream
  • 1/4 teaspoon salt
  • 3/4 cup dark brown sugar
  • 4 egg yolks
  • 1 cup pumpkin puree (i used canned)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 dash ground nutmeg
  • 1 tablespoon bourbon


  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.

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