Pumpkin Brownie Chunk Ice Cream

Name: Pumpkin Brownie Chunk Ice Cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 16
Cuisine: American
Ingredients: 1 teaspoon bourbon; 1 teaspoons cinnamon; 6 egg yolks; 473 milliliters heavy cream; 1 teaspoon kosher salt; 237 milliliters pumpkin purée; 177 milliliters raw (turbinado) sugar; 473 milliliters brownie chunks, chilled in freezer (see head note); 237 milliliters whole milk

Pumpkin Brownie Chunk Ice Cream

The recipe Pumpkin Brownie Chunk Ice Cream could satisfy your American craving in approximately 2 hours. This recipe serves 16. One serving contains 214 calories, 8g of protein, and 13g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of pumpkin purée, cinnamon, brownie chunks, and a handful of other ingredients are all it takes to make this recipe so flavorful. Summer will be even more special with this recipe. It is a good option if you're following a vegetarian diet.

Instructions

In a medium saucepan, whisk together egg yolks, pumpkin, sugar, salt, and spices into a paste. Slowly whisk in cream and milk until smooth.

Ingredients you will need

Egg Yolk

Pumpkin

Spices

Cream

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Bourbon

Custard

Equipment you will use

Whisk

The next day, churn according to manufacturer's instructions. When finished, remove churning puddle and quickly stir in brownie chunks with a wide spatula.

Equipment you will use

Spatula