Spiced Pumpkin Ice CreamUser Submitted Recipe
14 oz. sweetened condensed milk
8 oz. pumpkin puree
1 tsp. vanilla
1 1/2 cp. heavy cream
3/4 brown sugar
5 egg yolks
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1 pinch allspice
1 Tbsp. bourbon
In a double boiler over simmering water, reduce sweetened condensed milk until very thick. Stir occasionally, about 2 hours.
Combine pumpkin and vanilla. Chill for at least 3 hrs.
In a heavy saucepan over medium heat, combine 1 cp. of heavy cream, ½ cp. caramel cream, and ½ cp. brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
In a bowl, combine egg yolks, spices, salt, ½ cp heavy cream, and ¼ cp brown sugar. Whisk until sugar is dissolved.
Remove cream from heat. Gradually whisk ½ cp hot cream into egg mixture, until smooth. Return egg mixture to hot cream and cook over medium heat until custard is thick and coats the back of a spoon, leaving a clean line down the middle. Do not allow custard to boil. Strain custard through a fine sieve into a bowl. Cool custard over an ice bath, stirring occasionally until cool. Whisk in pumpkin mixture. Cover with plastic wrap touching the top surface to prevent skin from forming. Chill overnight.
Transfer to ice cream mixer bowl and process. Using the Cuisinart Supreme Commercial ice cream machine takes about 45 minutes. Add bourbon during the last 5 minutes of processing. Transfer to a freezer container and freeze at least 3 hrs.