Saturday, November 23, 2013

Recipe (Re)creation: Bi-Rite's Pumpkin Ice Cream with a Kick

I LOVE anything with pumpkin in it and I love ice cream, so clearly this combo is my match made in heaven.  This is one of Bi-Rite's most popular flavor during the holidays and it's the perfect ice cream to serve alongside apple, pumpkin, or pecan pie at Thanksgiving.  It's also perfectly satisfying on its own.  We can thank their cookbook, Sweet Cream and Sugar Cones, for another fabulous recipe.  I added a little tablespoon of bourbon at the end, which is not something that Bi-Rite includes in their recipe, but a girl's gotta have a little fun in the kitchen.


  • 6 large egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 cup packed brown sugar
  • 2 cups heavy cream
  • 1/2 cup 1% or 2% milk
  • 1/2 teaspoon kosher salt
  • 3/4 cup pumpkin purée
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon bourbon


-Place the bowl of your ice cream maker in the freezer so it is properly frozen and ready for use.
-Whisk the egg yolks in a medium-sized metal or ceramic bowl.
-Then add the cinnamon, ginger and half of the brown sugar (6 tablespoons).
-Next, in a medium saucepan, stir together the cream, milk, salt, and the remaining brown sugar (6 tablespoons) and put the pan over medium-high heat.  
-When the mixture begins to simmer, reduce the heat to medium. 
-Scoop out 1/2 cup of the warm cream mixture into the bowl with the eggs and continue whisking.  
-Repeat this same process with anouther 1/2 of the cream.
-Using a spatula, stir the remaining cream in the saucepan and slowly pour the cream and egg mixture back into the saucepan.  
-Cook the mixture over medium heat, stirring constantly until it is thickened and coats the spatula.
-Turn off the heat and add the pumpkin, stirring or whisking to combine well.
-Strain the mixture through a fine strainer into a clean bowl and place the bowl in an ice water bath, stirring until the mixture is cool.
-Cover the bowl in plastic wrap and refrigerate for at least 2 hours.
-Next, whisk the vanilla bean and bourbon into the chilled pumpkin cream. 
-Freeze the mixture according your ice cream maker's instructions. 
-Enjoy immediately or transfer to a container and freeze for a few hours.

Bi-Rite Creamery
3692 18th Street
San Francisco, CA
(415) 626-5600

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