Pumpkin Brownie Chunk Ice Cream Recipe Recipe

Name: Pumpkin Brownie Chunk Ice Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pumpkin puree; 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)

Servings: persons

1 cup pumpkin puree
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.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup pumpkin puree, 6 egg yolks, 3/4 cup raw (turbinado) sugar, 1 teaspoon kosher salt, and more.

Yes, Pumpkin Brownie Chunk Ice Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Pumpkin Brownie Chunk Ice Cream Recipe

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