Monday, October 24, 2011

pumpkin chocolate chip
ice cream

In sticking with the spirit of Halloween I decided to make another special holiday themed sweet treat over the weekend.  Pumpkin pie with ice cream is one of my favorite seasonal desserts, so I decided to combine the two flavors to create the ultimate pumpkin dessert.  That's right...pumpkin chocolate chip ice cream!  This recipe combined with chocolate chips, and served in a chocolate m&m covered waffle cone is seriously delicious!  Super creamy pumpkin yummy-ness!

mmmmm...... (with a spider on top!)

-1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
-1 tsp. vanilla extract
-2 cups heavy cream
-3/4 cup firmly packed dark brown sugar
-5 egg yolks
-1/2 tsp. ground cinnamon
-1/2 tsp. ground ginger
-1/4 tsp. salt
-Pinch of freshly grated nutmeg
-1 Tbs. bourbon
-(I added 1/2 cup mini chocolate chips)

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add, the chocolate chips during the last five minutes of churning, then add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

(Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody)


Lindsay said...

love love this!

Ly said...

This looks amazing. I've never made pumpkin anything...i might have to try this after my unfortunate diet.


jill said...

Wow, you ROCK. I really want to try this!

x. jill
those ghosts

Kelly said...

Thanks ladies! I highly recommend this recipe! I can't wait to try some more ice cream flavors, too! :)


Alison said...

OK, I'm sold. We just bought an icecream maker on Saturday and I love pumpkin especially right now. Thanks for the idea. Glad I stumbled onto your blog.

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