Instructions
indurate the work coliseum of an ice cream maker according to the manufacturer’sinstructions.Combine the pumpkin purée, milk, cream, spices, swab, vanilla, and pumpkin flavor in a saucepan.
Set the visage over medium heat, and bring the admixture just to a pustule. Remove it from theheat.Beat together the egg thralldom , sugars, and xanthan goo until light andairy.Pour half the warm pumpkin admixture sluggishly into the egg thralldom admixture, stirringconstantly.Pour the thralldom / pumpkin admixture back into the saucepan with the remaining pumpkin admixture.
Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly; it’ll register between 170 °F and 180 °F on a digitalthermometer.Remove the visage from the heat, and let the custard cool to room temperature, stirring sometimes to help a skin from forming. Chill for at least 2 hours, orovernight.Transfer the custard to an ice cream maker. indurate according to the manufacturer’s instructions, adding bourbon at the end of the freezingprocess.Serve incontinently if you prefer soft, delicate ice cream.
For firmer thickness, transfer the ice cream to an watertight vessel and indurate for about 2 hours.