Ingredients:
- 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
Directions:
-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
biritecreamery.com
Bi-Rite Creamery
3692 18th Street
San Francisco, CA
(415) 626-5600
biritecreamery.com
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