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Pumpkin Pie Ice Cream

Prep Time 20 minutes
Cook Time 30 minutes
Freezing Time 4 hours
Total Time 4 hours 50 minutes

Ingredients

  • 1 15-ounce can pumpkin puree
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup dark brown sugar
  • 1 pinch kosher salt
  • 5 large egg yolks
  • 1/4 cup dark brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 tablespoons vodka (optional)

Instructions

  • Put pumpkin in a medium saucepan and cook for about 5 minutes over medium heat to drive off moisture.
  • Add cream, milk, brown sugar, and salt and stir together.
  • Bring mixture just to a simmer at 170°, then remove from heat.
  • In a medium bowl, whisk egg yolks and brown sugar about 2 minutes.
  • Add in pumpkin pie spice, whisk to combine, then gradually whisk in 1 1/2 cups of the warm cream mixture to temper the eggs.
  • Drizzle and whisk the eggs from the bowl back into the saucepan, whisking constantly, then bring back to 170° over medium heat, also whisking constantly.
  • Add vanilla extract and brandy to ice cream and churn according to manufacturer's instructions. Transfer to an airtight container and freeze until solid, at least 4 hours.