Ingredients
1 15-ounce can pumpkin puree
1 14-ounce can coconut milk
1 cup dark brown sugar, packed
1/4 cup maple syrup
2 tablespoons bourbon
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch freshly cracked black pepper
1/4 teaspoon salt
1 teaspoon vanilla extract
Preparation
Okay, now this is a real tough recipe, so are you ready? Take all of the ingredients, and mix them together in a big bowl until smooth and homogeneous. Chill if not already cold, and process in your ice cream machine as per the manufacturer’s instructions. Transfer into an air-tight container and freeze until solid before serving. Whew! After all that work, this ice cream sure hits the spot!
