Sunday, August 17, 2014
Can I just take a moment to share how uber excited I am that the Pumpkin Spice Latte from Starbucks is set for an early release!? Ermahgerd... Pumpkin!
I thought I would jump start the pumpkin season, while it's still warm out, with a spin on pumpkin ice cream. Not that I am opposed to ice cream in the dead of winter but it does taste a little better when it's 90 out.
This ice cream is a fantastic mix of pumpkin base with chunks of dark chocolate chip cookies... Delicious!
I will take suggestions for a shorter name... :)
For the Ice Cream:
1 cup heavy cream
3/4 cup pumpkin puree (I used homemade)
3/4 cup sugar
3/4 teaspoon pumpkin pie spice
2 teaspoons vanilla
pinch of salt
3 egg yolks
1 cup whole milk
1 cup half and half
3-4 dark chocolate chip cookies, chopped
In a medium saucepan, whisk together the heavy cream, pumpkin puree, sugar, pumpkin pie spice, vanilla, and pinch of salt. Mix on medium speed until starting to steam but not bubble, remove from heat.
In a medium bowl, whisk together the egg yolks, milk, and half and half until combined.
Pour 1/4 cup of the warm cream/pumpkin mixture into the egg and milk mixture while whisking to temper. Pour the egg and milk mixture into the pumpkin mixture and mix, on medium-low speed, until thickened and it coats the back of a spoon.
Pour mixture into a heat proof container and cool completely in the refrigerator, preferably overnight.
Churn ice cream according to manufacturers instructions on your ice cream maker. When finished, mix in chopped cookie pieces, reserving 1/4 cup.
Place in an airtight container, sprinkle with remaining cookies, and place in the freezer to freeze completely.
Scoop and serve!
I love the combination of the spicy pumpkin base and dark chocolate, crunchy cookies. Enjoy this taste of Fall on a cone!
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