(recipe based on David Lebovitz's Sweet Potato Ice Cream in The Perfect Scoop -- I love this cookbook)
makes 1 quart
1 sugar pumpkin, at least 1 lb.
1 cup plus 2 Tb of whole milk (we substituted heavy cream)
2/3 cup packed light brown sugar
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
pinch of salt
a few drops of lemon juice
1 oz of bourbon
Preheat oven to 350
Slice off the pumpkin stem. Cut pumpkin in half and remove seeds. Rub the outside of pumpkin with a little bit of olive oil and then place it cut-side down on a foil-lined baking sheet (to make clean-up easier).
Roast at 350 for about 50 minutes, until a knife can easily pierce the skin. The skin will be darkened some, and the flesh will be soft.
Remove pumpkin from the oven and let cool for a few minutes. Scoop the flesh out of the skin using a spoon or ice cream scoop. Add scooped out pumpkin (along with any juices that accumulated in the baking sheet) to a food processor and puree until smooth.
Measure out 16 oz of pumpkin puree (you can freeze any puree that you have leftover) and add to a large mixing bowl. Add whole milk or cream, light brown sugar, cinnamon, vanilla extract, salt, lemon juice, and bourbon.
With a stand mixer or a hand mixer, mix until well combined.
Put the mixture in the refrigerator and let chill for a few hours.