Recipes Pumpkin Milkshakes Artist Point Wilderness Lodge

Serves 4-6


Pumpkin Ice Cream

1 cup canned or fresh pumpkin
1 teaspoon vanilla extract
5 egg yolks
3/4 cup brown sugar, divided
2 cups heavy cream, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon bourbon whiskey


3 cups Pumpkin Ice Cream
1 1/2 cups heavy cream, plus more, if needed

Method of Preparation

For pumpkin ice cream:

Whisk pumpkin and vanilla in a small bowl until combined. Refrigerate until ready to use.
Combine egg yolks, 1/4 cup brown sugar, 1/2 cup heavy cream, ginger, cinnamon, salt and nutmeg in a bowl, whisking until sugar is dissolved. Set aside.
Combine remaining 1 1/2 cups of heavy cream and 1/2 cup of brown sugar in a medium saucepan. Whisk over medium heat for 5 minutes, or until bubbles form around edge of pan. Remove from heat.
Gradually whisk 1/2 cup of warm cream and sugar into egg mixture until smooth. Pour egg mixture into saucepan with cream and sugar. Cook over medium heat, stirring constantly with a wooden spoon for 5 minutes, or until custard is thick enough to coat the back of the spoon, but not boiling.
Strain custard through a fine mesh strainer into a bowl. Place bowl in an ice bath and stir to cool. Whisk pumpkin mixture into custard. Cover with plastic wrap, pressing directly to top of custard. Refrigerate at least 3 hours.
Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Add bourbon during the last minute of churning. Store covered in freezer until ready to serve.

For milkshakes:

Place ice cream and heavy cream in a blender. Blend on medium speed until smooth, adding additional heavy cream if milkshakes are too thick.
Pour into glasses and serve.