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.
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.
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.