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A la Mode: Weckerly’s Pumpkin Bourbon Ice...
11/26/2013
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A la Mode: Weckerly’s Pumpkin Bourbon Ice Cream

When you think of winter desserts, chances are your mind goes to warm slices of pie, steaming cups… >

A la Mode: Weckerly’s Pumpkin
Bourbon Ice Cream

When you think of winter desserts, chances are your mind goes to warm slices of pie, steaming cups of cocoa, cookies straight from the oven…and ice cream, right? When it’s pumpkin-based, spice-infused and bourbon-spiked like this recipe, it sure does! Philadelphia-based ice cream maker Weckerly’s was kind enough to share their recipe for their Pumpkin Butter Bourbon Ice Cream, which is some of the most luscious, wintry ice cream we’ve ever sampled (think local, organic and seasonal ingredients, mixed into a French-style, egg-custard base). Here’s the scoop…

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WHAT YOU’LL NEED

2 cups of heavy cream
1 1/2 cups of whole milk
4 egg yolks
1 1/2 cups pumpkin butter
1 1/4 cups of sugar
3 tablespoons of your favorite bourbon
Spices*
Hint of salt

*Different pumpkin butters have different amounts of spice. Depending on what brand you’re using, feel free to add nutmeg, cinnamon, allspice and ginger in small amounts to taste.  

HOW TO MAKE IT…

Mix together cream and milk and bring to a simmer in a small saucepan. While cream mixture is heating, mix together yolks, sugar, bourbon, spices and salt in a bowl. Slowly pour heated cream over yolk mix while continuously whisking. When fully combined, pour the mix back into the saucepan and over medium heat, whisk constantly until mixture thickens (about 1 minute). Pour the finished mix into an airtight container and refrigerate overnight. The next day, strain the mix through a fine sieve and add the pumpkin butter. Place the combined mixture in a blender and process until smooth. Freeze in your ice cream maker in accordance with the manufacturer’s specifications.

Have your ingredients prepped and ready before getting started. Canisters and mini bowls offer handy storage.

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Have your ingredients prepped and ready before getting started. Canisters and mini bowls offer handy storage.

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                                           Scooped up and ready to eat!

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Another crowd-pleaser? Serve between gingersnaps (Weckerly’s makes theirs from scratch!) for a spicy spin on the ice cream sandwich.