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Pumpkin Ice Cream
- 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups heavy cream (I used one cup heavy cream and one cup whole milk, but would recommend using all heavy cream)
- 3/4 cup firmly packed dark brown sugar
- 5 egg yolks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Pinch of freshly grated nutmeg
- 1 Tablespoon bourbon
Directions:View on Bunky Cooks
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