Bourbon-Pumpkin Ice Cream Recipe
For all you boozy dessert lovers, this spiked pumpkin ice cream is for you! Every creamy bite is full of warm pumpkin spice flavors and just the right amount of bourbon.
How to Make the Best Bourbon-Pumpkin Ice Cream
Indulge in the perfect marriage of two beloved fall flavors with this bourbon-pumpkin ice cream. Creamy, luscious, and infused with warm spices, this homemade dessert brings sophisticated boozy flavors to your table. Every spoonful delivers rich pumpkin spice notes balanced by just the right amount of bourbon, making it an unforgettable seasonal treat.
This recipe creates a silky-smooth custard-based ice cream that’s perfect for serving at autumn gatherings or enjoying on a cozy evening at home. The key is taking your time with the custard base—proper tempering of the eggs and slow cooking ensure a creamy texture without any grittiness. The bourbon is added at the very end of churning, which prevents the alcohol from interfering with the freezing process.
Whether you’re a boozy dessert enthusiast or simply looking to elevate your fall entertaining game, this bourbon-pumpkin ice cream is sure to impress. Make a batch and freeze for several hours to get that perfect scoopable consistency, then serve in your favorite bowls or cones.
Bourbon-Pumpkin Ice Cream
For all you boozy dessert lovers, this spiked pumpkin ice cream is for you! Every creamy bite is full of warm pumpkin spice flavors and just the right amount of bourbon.
Ingredients
Base
Flavoring
Instructions
Prepare
- If making your own pumpkin spice, mix together the spices in a small bowl and measure out 1 teaspoon. Store the rest in an airtight container.
Cook Custard
- Whisk together the heavy cream, milk and dark brown sugar in a saucepan. Bring to a simmer over medium heat, whisking periodically to help dissolve the sugar. Once it simmers, turn off heat. Do not bring to a boil as this can cause the milk to separate.
- Whisk egg yolks, vanilla and pumpkin pie spice until pale, about three minutes. Temper about ¼ to ½ cup of cream mixture into the egg mixture, whisking constantly. Repeat this step a few times until you incorporate about half of the cream mixture. Stir in the pumpkin purée.
- Add the egg and cream mixture back to the saucepan with the rest of cream. Whisk constantly over medium heat and bring back to a simmer. Cook until mixture thickens and covers the back of a wooden spoon, about six to 10 minutes. Turn off heat.
Chill
- Strain through a fine-mesh sieve into a large mixing bowl. Directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours but preferably overnight to ensure proper churning.
Churn and Freeze
- Pour custard in an ice cream maker and churn according to manufacturer's directions. During the last two minutes of churning, pour bourbon into the ice cream and allow the ice cream maker to incorporate the bourbon. Do not do this earlier in the process, or the alcohol could interfere with freezing.
- Pour the churned ice cream into an airtight container and freeze for several hours before serving. Enjoy!
Notes
- Do not bring the cream mixture to a boil during cooking to prevent the milk from separating.
- Add bourbon during the final minutes of churning to prevent alcohol from interfering with freezing.
- Use pure pumpkin purée, not pie filling, for the best flavor.