Earlier in the month, some friends invited me over for a bit of a celebration, and banana pudding was highly demanded by many of my friends. And yeah, that could have been enough. But not for me. I needed to bring something else to really make an impact. That and I just love cooking.
I still had plenty of pumpkin puree left over from my experiments with pumpkin pie, and having had the good fortune to find actual heavy whipping cream at my local grocery (unlike the other local grocery which is lame and does not have it) I decided an excellent use of the pumpkin would be pumpkin ice cream, to keep with the season. Spoiler alert, it was very well received.
Please note you will need an ice cream makerfor this recipe. Also note this is hardly an instant satisfaction recipe, there’s a lot of chilling time involved. And you probably need to freeze your ice cream maker container if it is one of those models.
On to ingredients! Clockwise from upper left: Bourbon, nutmeg, cinnamon, ground ginger, heavy cream, brown sugar, vanilla extract, egg yolks, pumpkin puree (or canned). Specific measurements and recipes at the end of the post!