Pumpkin, Nutmeg, & Bourbon Ice Cream with Pecan & Ginger Cookies
Updated: Oct 17, 2020
4 Egg Yolks
10oz/300ml Heavy Cream
1/2 can Pure Pumpkin (I use Libby's)
Pour Milk into saucepan & slowly heat until almost boiling, then remove from the heat. Do not let it boil.
Mix together the sugar & the egg yolks. Add the hot milk really slowly, so the eggs don't scramble. I usually just put a splash of milk into the bowl in the beginning.
Return to the mixture to the pan. Stir constantly while gently heating until it has thickened enough so a film forms on the back of a wooden spoon that you can run your finger through & it leaves the line. Do not let it boil or it will separate. Remove from heat. Let cool completely, then put in fridge until ready to make ice cream.
Once cold, add Heavy Cream, half a can of Pumpkin & Bourbon*. Stir well.
Turn on ice cream maker & pour in mixture. As ice cream begins to form (5 minutes) add an egg white.
When Ice Cream has formed & you can tell additional stiring won't do anything (about 15 mins total), transfer to a freezer safe container, cover & let freeze until set. I generally wait 4-6 hours, or overnight.
* I used Bourbon in the original recipe, but recently used Whipped Cream flavor Vodka, which I like too.
I used the basic recipe from Sally's Baking Addiction website:
However, I first toasted the Pecans in melted butter on the stovetop, & added a teaspoon of ground ginger as they were cooking. Then let cool & continued with the recipe in the link. Don't walk away as they toast, they will burn, quickly.