Pumpkin Ice Cream Punch

By Laura | Laura the Gastronaut

Prep Time: 10 minutes | Cook Time: 15 minutes | Freezer Time: 8 hours | Total Time: 8 hours 25 minutes
Yield: 10-12 servings

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Pumpkin Ice Cream Punch is the perfect Halloween party treat! Made with homemade pumpkin ice cream, apple cider, sparkling wine, ginger bear, and spiced rum- it's sure to be a favorite at your next Halloween party!

Ingredients

For Pumpkin Ice Cream (or can also use store-bought ice cream):

• 1 egg
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon Kosher salt
• 3/4 cup pumpkin puree

For Punch:

• 4 cups fresh apple cider
• 12 ounces orange juice concentrate
• 1 1/2 cups spiced rum
• 1/2 cup lemon juice
• 1/4 cup lime juice
• 24 ounces (3 cups) ginger beer
• 750 mL sparkling wine
• ~8 scoops Pumpkin ice cream

Instructions

➊ Make the pumpkin ice cream: In a bowl, whisk together egg, brown sugar, vanilla, and spices until mixture thickens slightly and a ribbon forms (see picture above).
➋ In a saucepan, heat cream over medium heat, stirring occasionally, until boiling. In a small stream and whisking constantly while pouring, pour boiling cream very slowly into the egg mixture. Whisk until fully combined, and pour into a clean saucepan.
➌ Heat the mixture over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 4-6 minutes). Remove from heat , and stir in pumpkin puree. Mix until well combined. Pour mixture into a metal loaf pan, and freeze for at least 8 hours or until frozen.
➍ Make the punch: In a large punch bowl or mixing bowl, combine apple cider, orange juice concentrate, spiced rum, lemon juice, and lime juice. Stir until orange juice concentrate melts and everything is mixed together.
➎ Add in ginger beer and sparkling wine. Scoop in pumpkin ice cream, and give a quick stir. Enjoy!

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Find recipe at: https://laurathegastronaut.com/pumpkin-ice-cream-punch