There’s Always Time For Ice Cream: Pumpkin Chocolate Chip Ice Cream

With the temperature reaching into the 80’s here in New England, ice cream is a great snack to help cool you down.  Adding a fall flavor will help ease you into the next season since yesterday was officially the start of fall.  I always love a textural element to my ice cream and there are so many that you can add to pumpkin such as chocolate chips, gingerbread cookie chips, toffee, the list could go on.  Use this recipe as a foundation to customizing your own seasonal creation.  Please note, the 3/4 Cup of Pumpkin Puree provides a strong pumpkin flavor.  If you prefer a more mild flavor add 1/2 Cup instead.

My toddler loved all the stages of the ice cream making process, making an ice bath, pouring ingredients into the sauce pot and running the ice cream machine.  The only aspect he wasn’t a fan of was the waiting.  Since this is a custard based ice cream you need to cool the mixture to 40 degrees before adding it to the machine.  It’s definitely worth the wait!  Cool down and enjoy the start of the Fall season.

Recipe Adapted from: David Lebovitz

PumpkinIceCream_making_makeandtaste
PumpkinIceCrea_Finished_makeandtaste
pumpkinicecream_makeandtaste

Pumpkin Chocolate Chip Ice Cream

Prep Time: 30 mins
Total Time: 2 hrs
Yields: 1 Quart

Ingredients

  • 1 1/2 Cups - Whole Milk
  • 1 Cup - Heavy Cream
  • 1/3 Cup + 2 Tablespoons - Granulated Sugar
  • Big Pinch of Salt
  • 5 Large Egg Yolks
  • 3/4 Cup - Canned 100% Pure Pumpkin Puree (strong pumpkin flavor) 1/2 Cup for a more mild flavor
  • 1/4 Cup - Packed Dark Brown Sugar
  • 1/2 Teaspoon - Pure Vanilla Extract
  • 1/2 Teaspoon - Ground Cinnamon
  • 1/2 Teaspoon - Ground Dried Ginger

Method

  1. Create an ice bath by nesting two bowls together and adding ice water in-between them. Rest a mesh strainer onto and pour the cream through the strainer. Set aside
  2. In a medium sauce pan, warm the milk, sugar and salt
  3. Whisk the eggs yolks in a separate bowl
  4. Whisk about half of the warm milk into the yolks, stirring constantly (tempering the yolks)
  5. Now add this yolk and milk mixture back into the sauce pan on the stove heat between 160-170 degrees. Stir constantly until the mixture thickens to a custard
  6. Immediately pour the mixture through the strainer into the heavy cream that is in the ice bath. Stir for a few minutes until it's cool
  7. In a blender add the custard, pumpkin puree, brown sugar, vanilla, cinnamon and ginger
  8. Pour into a dry, air tight container and chill in refrigerator over night or until it reaches 40 degrees
  9. Churn your mixture in your ice cream machine per the manufacturer's instructions. (around 15-20 minutes)
  10. During the last few minutes add in mini chocolate chips or your choice of crunchy component. Enjoy!

Additional Info

Optional ingredients to add: 2 Teaspoons of Whisky, Brandy or Bourbon. Options for crunchy component: mini-chocolate chips, toffee and gingersnap pieces

You May Also Like

2 Comments

  • comment-avatar
    Tricia D October 5, 2016 (8:24 pm)

    This looks so good! I have never tried David Lebovitz’s ice cream recipes. I use Jeni Britton Bauer’s ice cream recipes (from Jeni’s splendid ice cream cookbook), and I made a pumpkin one last year. I made mini “drumsticks” – homemade mini ice cream cones w/the pumpkin ice cream and topped with homemade chocolate shell. They were so good and perfect size for little kids! And adults 😉

    • comment-avatar
      Nicole Bedard October 6, 2016 (10:20 am)

      I love Jeni’s! I will have to give that a try too. This recipe has a strong pumpkin flavor so adjust based on your needs. I’m so impressed with your homemade mini ice cream cones! Sounds like a Make & Taste feature in the making. Let me know if you plan on making the “drumsticks” again 🙂