Pumpkin-Chocolate Chip Ice Cream
- Prep Time 1:00
- Cook Time 0:15
- Estimated Cost $14.00
- 13 Comments
I may not follow sports very closely, but what kind of a San Francisco food blogger would I be if I didn’t acknowledge within a recipe the fact that my city’s baseball team is just one game away from winning the World Series? I mean, come on.
This decadent ice cream features orange and black (well, pale orange and very dark brown—but close enough), the Giants’ team colors, and a sweet-yet-earthy Fall flavor that would be delicious even if we weren’t on the precipice of victory.
- 1 pint half-and-half $1
- 3/4 cup sugar Pantry
- 1 tsp cinnamon $1.50 for 1 oz.
- dash nutmeg $1.50 for 1 oz.
- 1 tsp vanilla $4 for 4 oz.
- 4 egg yolks, lightly beaten $1.50 for 12 eggs
- 3/4 cup canned unsweetened pumpkin $1.50 for 15 oz.
- 2/3 cup dark or semi-sweet chocolate chips (regular or mini) $3 for 8 oz.
- In a medium pot over medium heat, whisk together the half-and-half, sugar, cinnamon, nutmeg and vanilla. Cook, whisking constantly, until steaming.
- Slowly pour about 1/2 cup of the half-and-half mixture into the eggs and whisk to temper. Add tempered egg-half-and-half mixture to the pot. Whisk constantly until a very thick custard forms. This should take 8-10 minutes. Remove from heat, transfer to a bowl and allow to cool in the refrigerator for 20-25 minutes.
- Once mixture has cooled, whisk in the pumpkin. Stir well to ensure it is completely distributed. You should have a very thick orange custard at this point.
- Transfer the custard to an ice cream maker and churn according to manufacturer's directions. As soon as the mixture has turned to ice cream, pour in the chocolate chips and allow the machine to distribute them evenly.
- Freeze until just hard enough to scoop.
Makes about 3 cups ice cream.