Pumpkin Butter Ice Cream
4 servings
30 minutes
Pumpkin cream ice cream is a gourmet treat that combines the tenderness of cream and milk with the aroma of pumpkin and warm spices. Its roots can be found in European cuisine, where pumpkin is loved in desserts. This ice cream has a velvety texture and rich flavor, enhanced by notes of cinnamon, ginger, and nutmeg. A light hint of bourbon adds special depth to it. It is perfect for autumn evenings when you want to warm up with a taste reminiscent of home comfort. It can be served with caramel sauce, nuts, or simply enjoyed on its own. This dessert successfully combines sweetness and spiciness, creating a truly unique gastronomic pleasure.
1
In a saucepan, mix cream, milk, sugar, cinnamon, ginger, nutmeg, cloves, and pumpkin puree, and heat over medium heat until boiling, about 5 minutes. Reduce the heat.
- Double cream 40% fat: 1 glass
- Milk: 1 glass
- Brown sugar: 0.8 glass
- Ground cinnamon: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Ground cloves: pinch
- Pumpkin puree: 1 glass
2
In a bowl, mix the yolks with 1 tablespoon of hot cream mixture and immediately incorporate into the main mixture, adding bourbon.
- Egg yolk: 4 pieces
- Double cream 40% fat: 1 glass
- Bourbon: 2 tablespoons
3
Cook on low heat, do not let it boil, until the mixture thickens slightly. Remove from heat and let it cool well.
4
Transfer to an ice cream maker or freeze in a container, stirring every 30 minutes.
