Pumpkin Brownie Chunk Ice Cream Recipe
[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.
- Yield:8 to 10 (makes 1 generous quart)
- Active time: 1 hour
- Total time:2 hours, plus an overnight chill
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
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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.
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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.