This recipe appears in:A Scoop for Every Plate: Three Takes on Pumpkin Ice Cream A Pie Cream Thanksgiving Scooped: Pumpkin Pie Ice Cream
A frozen alternative to pumpkin pie, with gingersnap cookies and candied ginger folded inside.
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- 6 egg yolks
- 3/4 cup dark brown sugar
- 1 cup pumpkin purée, canned or homemade
- 2 cups cream
- 1 cup whole milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 2 star anise petals (or 1/8 teaspoon ground)
- 1 tablespoon bourbon or rye
- 1 teaspoon Kosher salt
- 3/4 cup chopped gingersnap cookies, storebought or homemade, chilled in freezer
- 1/4 cup candied ginger, finely chopped, chilled in freezer
In a large, heavy saucepan, whisk together egg yolks, brown sugar, and pumpkin purée into a smooth paste. Slowly whisk in cream and then milk until fully combined.
Whisk in cinnamon, clove, nutmeg, and star anise, and cook over medium heat, whisking frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes.
Push custard through a fine mesh strainer with the back of a spoon or ladle into an airtight container. Stir in bourbon or rye and salt, cover, and refrigerate until completely chilled, at least 6 hours and up to over night. Churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to airtight container, quickly stir in gingersnaps and candied ginger, and firm up in freezer for at least 3 hours before serving.