Pumpkin Cookies and Cream Ice Cream

Special equipment: ice cream maker

Ingredients

serves Serves 8, active time 1 hour, total time 2 hours, plus an overnight chill

• 1 cup pumpkin purée
• 5 egg yolks
• 3/4 cup dark brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon pumpkin pie spice mix
• 2 cups heavy cream
• 1 cup whole milk
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon bourbon
• 2 cups crushed chocolate sandwich cookies (about 12 to 14 cookies)

Procedures

1. In a medium saucepan, whisk together pumpkin, egg yolks, sugar, salt, and spices until thoroughly combined. Slowly whisk in cream and milk until mixture is smooth.
   
2. Cook mixture while whisking frequently over medium-low heat. The custard will be ready when it thickly coats the back of a spoon and you can leave a clean line by swiping your finger across it. Stir in vanilla and bourbon, strain into an airtight container, and chill 8 hours or up to overnight.
   
3. Once the mixture has chilled, churn according to manufacturer's instructions. When the churning has finished, transfer mixture to a large bowl and using a spatula quickly fold in the cookie pieces. Transfer immediately to a large airtight container (you'll have a generous quart worth of ice cream) and freeze until firm, about 2 to 3 hours.