Anyone who is following the blog has probably realized by now that I’m going through a pumpkin phase. Don’t worry, I’m aware of my pumpkin tendencies and am giving myself until the end of October to get this preference for pumpkin out of my system.
Hurricane Joaquin and on its way this weekend and the weather is dropping. This makes most people shy away from ice cream but I’m not most people. I consume just as much ice cream during the winter months as I do during the summer. I can’t help myself, I just love a big bowl of my favorite frozen treat!
This pumpkin ice cream is a combination of my two favorite things this month, which meant I was more impatient than usual while waiting for it to churn. I won’t say that I tasted it throughout the churning process to make sure it still tasted good but I also can’t deny it. As for the fall flavors of this ice cream, I played it safe with the spices. Iff you want more of that deep spiced flavor, double the spices.
My old roommate Katie, the only person I know who loves pumpkin more than I do, is coming over for dinner next week. Wish me luck in employing some self control and keeping some ice cream for her to try!
- 2 Cups heavy cream
- 1 Cup whole milk
- 5 Egg yolks
- ¾ Cups granulated sugar
- ¼ Cup pumpkin puree
- ¼ Teaspoon cinnamon
- ¼ Teaspoon nutmeg
- ¼ Teaspoon ground allspice
- ⅛ Teaspoon ground cloves
- ½ Cup chocolate chips
- Heat cream and milk over medium heat in saucepan
- In a medium bowl, whisk egg yolks and sugar
- Once milk mixture is just simmering, remove from heat and temper into egg mixture
- Whisk in pumpkin, cinnamon, nutmeg, allspice and cloves
- Refrigerate until cool (about 8 hours)
- Churn according to manufacturer’s instructions
- In the last 5 minutes, mix in chocolate chips