Pumpkin Bourbon Ice-Cream with Pepita Brittle

This pepita brittle is a light and crunchy bite that melts in your mouth with the ice cream.

This pepita brittle is a light and crunchy bite that melts in your mouth with the ice cream.  (The Colonial Williamsburg Foundation)

  • Prep Time


  • Cook Time


  • Total Time

    1day 1hr

  • Servings


“This is one of the best things you’ll ever eat in your life. Ice cream is very intimidating for people, but I encourage them to go ahead, spend the money on a home ice cream machine and start to experiment with how easy ice cream is to make,” said Chef Brust of The Williamsburg Inn.


For the ice-cream

  • 4 oz Bourbon
  • 2 cups Heavy Cream
  • 2 cups Half and Half
  • ½ tsp Sea Salt
  • 1 each Vanilla Beans, split and scraped
  • 9 each Egg Yolks
  • 1 cup Sugar
  • 1 cups Pumpkin, peeled, seeded small diced
  • 1 Tbsp Whole Butter, melted
  • 1 Tbsp Brown Sugar
  • ½ tsp Cinnamon, ground
  • ¼ tsp Cloves, ground
  • ½ tsp Sea Salt

For the Brittle

  • ¾ cup Water
  • ¾ cup Corn Syrup
  • 1 ½ cups Sugar
  • 2 cups Pumpkin seeds, salted and toasted
  • 2 tsp Kosher Salt
  • 1 tsp Cinnamon, ground
  • ½ tsp Cardamom, ground
  • 1 ½ tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 2 Tbsp Whole Butter


For the ice-cream: Step 1

  • In a small sauce pan over medium heat, reduce the bourbon by half the volume, careful not to flambé, reserve for later in the recipe.

Step 2

  • In a large saucepan add the heavy cream, half and half, salt and vanilla beans, bring to a simmer, remove from the heat.

Step 3

  • Whisk the egg yolks and sugar together till light in color, then slowly temper in the hot liquid into the yolks while whisking constantly.

Step 4

  • Place the mixture back on the heat and whisk vigorously till coats the back of a spoon or 175°F.

Step 5

  • Strain and cool the mixture overnight if possible.

Step 6

  • Freeze the ice-cream according to an ice-cream machine’s specifications.

Step 7

  • Toss the diced pumpkin with the butter, brown sugar, cinnamon, cloves and sea salt and roast in a 350°F oven till lightly caramelized. Fold into the freshly frozen ice-cream.

For the Brittle: Step 1

  • Prepare a lipped cookie sheet pan with a little butter or lay a silicone mat.

Step 2

  • In a 4qt lidded stainless steel pot add water, syrup, sugar simmer for 2 minutes.

Step 3

  • Remove the lid and add a candy thermometer, cook till 285°F.

Step 4

  • Add the pumpkin seeds and continue to cook till a temperature of 300°F.

Step 5

  • Remove from the heat and add the salt, spices, vanilla, baking soda and butter.

Step 6

  • Mix till well combined and then pour out evenly on to the prepared sheet pan.

Step 7

  • Allow to cool for 20-30 minutes, break to desired size.