Pumpkin Pie Ice Cream

I’ve always preferred my pies to be of the chocolate variety. I wouldn’t think about touching pumpkin pie until I was an adult. I like it alright now.  In my mind, the best part about pumpkin pie is the ice cream you put with it. So I dispensed with the whole making a pie part and went straight to ice cream.

Pumpkin Pie Ice Cream

• 1 1/2 cups whipping cream
• 1/2 cup whole milk
• 1/4 cup white sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 cup pumpkin puree
• 2 teaspoons bourbon whiskey*
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/2 cup gluten-free shortbread cookie pieces

1. In a large bowl, whisk together the cream, milk, and sugars until the sugar is dissolved. Whisk in the pumpkin puree, bourbon, vanilla extract, cinnamon, and allspice until incorporated.
2. Place the bowl in the refrigerator to chill for 30 minutes.
3. Pour the ice cream base into an ice cream maker and churn following manufacturer’s instructions. (For me, this is 30 minutes.) With 5 minutes left in churn time, add in the cookie pieces.
4. Serve immediately for a softer ice cream or place in the freezer for 2-3 hours to firm up a bit.

Makes ~1½ pints

*I know some gluten-free people are not comfortable consuming whiskey. The alcohol is in the recipe to make the ice cream not freeze as solid. Vodka can be substituted.

This recipe is also being shared in Allergy Free Wednesday and Gluten Free Wednesday.