The problem with pumpkin cravings and seasonal advertising is that it keeps moving to earlier and I find myself craving pumpkin anything while its still 80 degrees outside. Not exactly getting me excited for a hot pumpkin spiced latte or a pumpkin pie- but rather I found myself still looking for something refreshing. I wasn't ready to get into fall mode so I thought the best solution would be a pumpkin spiced ice cream. I haven't had this since high school. There was a cafe nearby that had the seasonal flavor and it would be the highlight of fall for me- except I was normally eating it while freezing cold because they actually served it "in season". So I experimented a little and came up with a recipe to be enjoyed a little earlier :) Hope you like it!



5 egg yolks

Puree of pumpkin from a very small sugar pumpkin or 15 oz can of pumpkin puree

2 tsp of vanilla bourbon extract

3/4 cup of dark brown sugar

1 tsp of ground cinnamon

1 tsp of pumpkin spice

1/2 tsp of ground ginger

1/4 tsp of kosher salt

Some freshly grated nutmeg

2 cups of heavy cream



Combine the vanilla bourbon extract and pumpkin puree while preparing the other ingredients;

In a small pot boil 1 1/2 cups of the heavy cream with 1/2 cup of the dark brown sugar (stir occasionally) over medium heat;

While waiting for the heavy cream to boil, whisk all the spices with the 5 egg yolks, 1/2 cup of heavy cream and 1/4 cup of remaining brown sugar;

Once the heavy cream has boiled remove it from the stove and temper some of the egg mixture into the heavy cream while whisking vigorously. Continue to slowly add the remaining egg mixture and then return it to the stove over while stirring occasionally over medium/ low heat until it has thickened (about 5 minutes);

Remove from the stove and strain the mixture into a bowl. Place bowl in an ice bath and stir the mixture before lining with plastic wrap and placing in the fridge overnight (or at least 3 hours);

When ready, place the mixture in ice cream machine and churn according to manufacturer's instructions (took 25 minutes for my machine); and

Once ice cream has churned completely, place it in an ice cream container in the freezer for at least another couple hours until firm. Enjoy!