There is nothing more terrifying that an army of young girls in Ugg boots, Yoga pants carrying a Pumpkin Spice Latte. Try out this perfectly horrifying Halloween recipe.
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1 cup fresh pumpkin puree or canned
unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate while making the rest of the icecream.
In a heavy saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Add in the bourbon and continue to whisk until the mixture become cool to touch. Cover with plastic wrap, pressing it directly on the surface of the custard and freeze for 20 minutes. Whisk through to break up and large ice crystals and then return to the freezer. Repeat this process every 20 minutes 3 times. Then let the mixture completely freeze for 2 hours.
Let the ice cream warm up slightly before serving.