Apple, peaches, pumpkin pie!” Yes, I have been known to sing this to April Katt, as Pumpkin Pie is just one of her many nicknames. What is it about cats and multiple nicknames, anyway?! But a pumpkin pie gelato made with bourbon? Now that is something to sing about, truly!

What better way to celebrate fall than with a spicy, boozy gelato? This is how we do it!

15 oz. solid pack pumpkin
1½ cups whole milk
1 can sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon grated fresh orange zest
¼ teaspoon salt
1/3 cup bourbon (I used Maker’s Mark)

Beat together egg yolks, sweetened condensed milk and spices till smooth; set aside.

Heat milk on medium to medium-high heat, stirring occasionally, till small bubbles form at edge of pan. Remove from heat.

Temper egg mixture by slowly adding to hot milk, whisking constantly.

Cook over medium-high heat and continue to whisk until mixture reaches 160 degrees F and custard coats the back of a spoon. Do not let it boil!

Remove from heat and beat in pumpkin. Note the lovely color change!

Strain hot custard into clean bowl. Allow custard to cool slightly, then stir in vanilla, orange zest and salt.

Optimally, chill custard overnight. In a hurry? Please let it chill at least four hours. Just before turning the chilled custard into your ice cream maker, stir in 1/3 cup bourbon.

Place the custard and the dasher from your machine into the freezer for up to 10 minutes. And now, let’s take it for a spin: process according to your ice cream machine’s directions.

May the booziness of pumpkin pie gelato warm you through this season’s cooler nights. April Katt and I send fall greetings from our neck of the woods to yours and remind you: shared licks are the best licks! >>^..^<<

Happy fall to all!