Sunday, October 14, 2012

Pumpkin Brownie Chunk Ice Cream Recipe!


  • 1 cup pumpkin purée, preferably homemade
  • 6 egg yolks
  • 3/4 cup raw (turbinado) sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon clove
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon bourbon
  • 2 cups small brownie chunks, chilled in freezer (see head note)


  1. In a medium saucepan, whisk together egg yolks, pumpkin, sugar, salt, and spices into a paste. Slowly whisk in cream and milk until smooth.

  2. Set on medium-low heat and, whisking frequently, cook until custard thickly coats the back of a spoon but a swiped finger leaves a clean line. Stir in bourbon, strain into an airtight container, and chill overnight.

  3. The next day, churn according to manufacturer's instructions. When finished, remove churning puddle and quickly stir in brownie chunks with a wide spatula. Transfer to freezer and chill for 2 to 3 hours or until firm.


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