Pumpkin Pie Ice Cream
- 6 egg yolks
- 3/4 cup dark brown sugar
- 1 cup pumpkin purĂŠe, canned or homemade
- 2 cups cream
- 1 cup whole milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 2 star anise petals (or 1/8 teaspoon ground)
- 1 tablespoon bourbon or rye
- 1 teaspoon Kosher salt
- 3/4 cup chopped gingersnap cookies, storebought or homemade, chilled in freezer
- 1/4 cup candied ginger, finely chopped, chilled in freezer
- Produce
- Candied ginger (1/4 cup)
- Pumpkin purăše, canned or homemade (1 cup)
- Cooking & Baking
- Brown sugar, dark (3/4 cup)
- Cinnamon, ground (1/2 teaspoon)
- Clove, ground (1/4 teaspoon)
- Kosher salt (1 teaspoon)
- Nutmeg, ground (1/2 teaspoon)
- Star anise petals (2)
- Snacks
- Gingersnap cookies (3/4 cup)
- Dairy
- Cream (2 cups)
- Whole milk (1 cup)
- Refrigerated
- Egg yolks (6)
- Beer, Wine & Liquor
- Bourbon or rye (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 12, 2012 (4 months ago).
131 people saved this recipe.
