BrokeAss Gourmet

BrokeAss Gourmet

Pumpkin-Chocolate Chip Ice Cream

  • Prep Time 1:00
  • Cook Time 0:15
  • Estimated Cost $14.00

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.


  1. In a medium pot over medium heat, whisk together the half-and-half, sugar, cinnamon, nutmeg and vanilla. Cook, whisking constantly, until steaming.
  2. 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.
  3. 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.
  4. 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.
  5. Freeze until just hard enough to scoop.

Go Giants!

Makes about 3 cups ice cream.

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What They're Saying

Kristen, on Nov 1, 03:29 PM, wrote:

Mmmm, deliciousness!! This is funny because I totally thought you were from Northern VA based on your flavor influences, your style and everything, haha. Fooled me! Love your blog, just the same! Hi from a VA girl in Miami :)!

surfingramma, on Nov 1, 06:41 PM, wrote:

I saw this and HAD to send it to my friend who just posted on Facebook that she bought 195 pounds of pumpkin today “but it was SO cheap!”!! This looks amazing and I will be making it this week!

Kristen @, on Nov 1, 07:33 PM, wrote:

I don’t care much about baseball, but I’m pretty sure the Giants won the World Series because of this ice cream. ;)

Young Wifey, on Nov 2, 01:24 PM, wrote:

The pumpkin ice cream with choc chip sounds so good!

Macarons, on Nov 3, 04:40 PM, wrote:

Wow…pumpkin chocolate icecream sounds amazing! Can you ship me some of that ASAP please:)..


Mary, on Nov 4, 07:08 PM, wrote:

This sounds great. As an australian, we don’t usually consider a pumpkin as a dessert thing, but a canadian friend recently introduced me to pumpkin pie and now i’m exploring the possiblities. I have some pumpkin puree left over, so i think this will be a great ice cream to make!

Garage Doors, on Jan 11, 11:34 AM, wrote:

Keep on sharing great ideas and information! We appreciate it and continue your great work!

Calgary Lawn Care, on May 3, 02:28 PM, wrote:

Please continue to inspire your readers. Good work!

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