Wickedly Pumpkin Ice Cream
Ice cream is not typically considered a low-calorie food. Especially not when it's made with full-fat dairy products and a touch of spirits to celebrate such a spooky day. A serving comes in at just 316 calories; however, it's the fat content you need to keep an eye on.
This can be made lower in fat content, but there is nothing that can really replace the richness of heavy cream and egg yolks and still come out the same way. I'm afraid restraint is going to be the only thing stopping you from over indulging. Your restraint will be tested.
This does take some preparation and time to make, but it's so wickedly good, it's worth the effort. Obviously, you will also need an ice cream maker of one kind or another along with some patience. This recipe can take over 48 hours to make and is completed in different stages.
Please take note, this recipe calls for pumpkin purée. This is not the same as pie filling. Also, try to use real vanilla extract, not the artificial kind.
This ice cream doesn't need any additional toppings. It is so flavourful and smooth it will be hard to stop at 1 serving.
- 4 cups pumpkin purée
- 1 teaspoon pure vanilla extract
- 2 cups heavy cream
- 3/4 cups dark brown sugar
- 5 egg yolks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pinch nutmeg
- 1 tablespoon bourbon
- prep ice cream maker:
If you use an ice cream maker that needs to be pre-frozen, place it in the freezer before beginning this recipe as per manufacturer's instructions.
- the night before:
In a mixing bowl, whisk together the pumpkin purée and vanilla extract then refrigerate for 8 hours.
Combine 1, 1/2 cups of the cream with 1/2 cup of the dark brown sugar in a saucepan and heat until hot over medium heat, but do not boil (approximately 5 minutes).
In a mixing bowl, combine the egg yolks and spices with the remaining 1/2 cup cream and 1/4 cup dark brown sugar. Whisk until smooth and the sugar has started to dissolve.
Pour a small portion of the hot cream into the egg yolk mixture and stir until smooth. This will temper the egg yolks so that they don't cook solid in the next step. Pour the egg mixture into the pan of hot cream and heat on medium until it turns into a custard thick enough to coat the back of a spoon.
Pour the hot custard into a mixing bowl. Place that mixing bowl into an ice jacket or ice bath and stirring occasionally until it has cooled. Whisk in the pumpkin purée. Refrigerate for 12 hours.
- making ice cream:
Pour mixture into your ice cream maker and follow ice cream maker instructions. Allow to churn until thickened. Just as it reaches the consistency you desire, pour in the bourbon and let churn for an additional 5 minutes.
Serve, or place in the freezer for several more hours in a covered container to harden it further.
Servings 8
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 24.35g38%
- Saturated Fat 14.9g75%
- Cholesterol 183mg61%
- Sodium 99.1mg5%
- Potassium 77.08mg3%
- Total Carbohydrate 20.59g7%
- Dietary Fiber 2.12g9%
- Sugars 17g
- Protein 4.41g9%
- Vitamin K 1.95 mcg
- Thiamin 0.08 mg
- Riboflavin 0.12 mg
- Niacin 0.05 mg
- Vitamin B6 0.08 mg
- Vitamin B12 0.1 mcg
- Pantothenic Acid 0.3 mg
- Phosphorus 35.65 mg
- Manganese 0.07 mg
- Vitamin A 17.5%
- Vitamin C 0.63%
- Calcium 5.25%
- Iron 1.13%
- Selenium 2.03mcg
- Zinc 0.15mg
- Magnesium 5.86mg
- Vitamin E 0.54mg
- Vitamin D 0.96mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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