Pumpkin Brownie Chunk Ice Cream Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
Learn about Serious Eats' Editorial Process
Updated Apr. 15, 2020
20111007-173881-pumpkin-brownie-chunk-ice-cream.jpg
Photograph: Max Falkowitz

This ice cream has just a hint of spice without verging too far into pumpkin pie territory. It's worth making with homemade pumpkin purée, which has a bright, sweet flavor, but canned pumpkin will still taste great.

The brownie chunks need to stay soft even when frozen. To achieve that I don't think you can do better than Smitten Kitchen's cocoa brownies. They're dead simple to make and are dark enough to stay flavorful under deep chill. This recipe calls for about 2/3 of the batch, leaving you with some to snack on while the ice cream churns. Let the brownies cool completely before cutting into small (1/2-inch) chunks, and trim away the crisp edges.

Brownies not your bag? Try some roughly chopped toasted pecans instead.

Recipe Facts

5

(2)

Active: 60 mins
Total: 10 hrs
Serves: 8 to 10 servings
Makes: 1 quart

Rate & Comment

Ingredients

  • 1 cup pumpkin purée
  • 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)

Directions

  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.

Special equipment

Ice cream maker

This Recipe Appears In

More Serious Eats Recipes