…combines the best of both summer & fall
NEWS FLASH: Today is November 1st….in Chicago…AND IT’S 65° and SUNNY outside! What the heck is going on?! I should probably stop right there, because knowing my luck, there WILL be a blizzard next week. With that, I find myself still craving cool summer treats, like ice cream, slushies, and frozen margaritas. I decided to bust out my new KitchenAid Ice Cream maker and whip up a little something that combines the best of summer and fall—pumpkin spice brownie chunk ice cream.
Like I discovered in my previous post, chocolate and pumpkin make for the most delicious combination. I know it’s a hard sell, but trust me on this one—you have to try it. After my pumpkin chocolate chip bars, I knew I couldn’t stop there. I’ve always wanted to try pumpkin ice cream, but why stop there? Why not throw in a few brownie chunks? Heck, just dump in the whole batch of brownies. I mean, if you’re going to take the time to make homemade ice cream, you might as well go all out, right? ;)
Recipe adapted from: Max Falkowitz
1 cup pumpkin purée (NOT pumpkin pie filling)
6 egg yolks
3/4 cup sugar
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
2 cups heavy cream
1 cup whole milk
2 cups small brownie chunks, chilled in freezer (homemade or box mix)
Recipe yields 1 quart (8-10 servings)
(1) In a medium saucepan, whisk together egg yolks, pumpkin, sugar, salt, and spices into a paste
(2) Slowly whisk in cream and milk until smooth
(5) The next day, churn in ice cream maker, according to manufacturer's instructions
(7) Transfer to freezer and chill for 2 to 3 hours or until firm