Pumpkin Dark Chocolate Chip Ice Cream

Pumpkin season has arrived! For the fellow Californian’s who are still feeling the heat of summer, I like to think this recipe is for you. Today is all about cold, creamy and rich pumpkin ice cream with satisfying chunks of dark chocolate chips. This ice cream is what fall in California is all about! Don’t worry all you (lucky) colder climate folks…I’m sure a big bowl of pumpkin ice cream tastes just as divine while wrapped in a wooly blanket!

{photos by Freutcake}

Pumpkin Dark Chocolate Chip Ice Cream– David Lebovitz
Makes about 1 quart

1 1/2 cups (375 ml) whole milk
1 cup (250 ml) heavy cream
1/3 cup plus 2 tablespoons (95 g) granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed (60 g) dark brown sugar
1/2 teaspoon vanilla extract
2 teaspoons brandy
1 cup dark chocolate chips- chopped
3/4 cup (180 g) canned pumpkin puree (100% pure)

Directions:

1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.
3. Warm the mixture until hot and the edges begin to bubble and foam.
4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).
6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
7. Whisk in the vanilla, liquor, and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.
8. Stir in chopped chocolate, move to storage container and freeze.