SMiLes by Meg

Chunky Pumpkin Ice Cream

I’m officially in Boston on a weekend for the first time in forever and on my run this morning, it finally felt like Fall. I recognize that I’ve been living in a perpetual Fall for the past month and a half, as Alaska has been in the 50s with changing leaves since the beginning of September, but last week I was in Florida, where it actively did not feel like Fall, so today felt absolutely magical. The air was crisp, the leaves were starting to turn, everyone was wearing flannel and vests, and I even saw a few pairs of Uggs. Basically the best couple of weeks that Boston can offer you.

Naturally, my thoughts went immediately to pumpkin. I posted pumpkin bread last week, but this week I’m sharing with you a recipe that tries to mimic my second-favorite ice cream flavor from FarFar’s, an ice cream shop in my hometown. (My first favorite flavor is Chocolate Chip Cookie Dough topped with M&Ms.) FarFar’s stays open through Christmas, offering a couple of great seasonal flavors for the holidays. For Thanksgiving every year, we get Chunky Pumpkin to go with the pies at dessert. It’s a pumpkin base with chocolate chips and walnuts, and today, you, too, could make it for Fall festivities.

First, whisk together the pumpkin and vanilla extract. Cover and refrigerate for at least 3 hours. When it’s getting close to the end of the 3 hours, whisk together 1/2 cup heavy cream, 1/4 cup dark brown sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a large bowl. Side note: I’m obsessed with freshly grated nutmeg. Ever since my Nutmeg Tart, I can’t imagine using anything else.In a medium saucepan over medium heat, combine remaining 1 1/2 cups heavy cream and 1/2 cup dark brown sugar. Cook, stirring frequently, over medium heat until bubbles just form around outside, about 5 minutes.  While whisking constantly, pour about 1/2 cup of the hot cream mixture into the egg yolk mixture to temper. Pour egg mixture back into saucepan and continue to cook over medium heat, stirring constantly, until mixture thickens and coats the back of the spoon, about 5 minutes. Remove from heat and strain through a fine mesh sieve into a medium bowl. Place bowl in a larger bowl filled with ice water and stir until cool. Whisk in pumpkin mixture until smooth. Cover with plastic wrap, pressing into mixture to avoid having a film form. Refrigerate for at least 3 hours. Pour batter into an ice cream maker and follow manufacturer’s instructions. About a minute before ice cream is desired consistency, add rum, chocolate chips, and chopped walnuts. Scoop ice cream into an airtight container and freeze for at least three hours. Serve with pie, or by itself! Keep in freezer for as long as it lasts.

Enjoy!Chunky Pumpkin Ice Cream

Ingredients:

  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, divided
  • 3/4 cup dark brown sugar, packed and divided
  • 5 egg yolks
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • pinch freshly grated nutmeg
  • 1 tablespoon spiced rum
  • 1/2 cup chopped walnuts
  • 1/2 cup dark chocolate chunks

Directions:

  1.  In a small bowl, whisk together pumpkin puree and vanilla extract. Cover and refrigerate for at least 3 hours.
  2. In a medium bowl, whisk together 1/2 cup heavy cream, 1/4 cup dark brown sugar, egg yolks, cinnamon, ginger, salt, and nutmeg. Set aside.
  3. In a medium saucepan over medium heat, combine remaining 1 1/2 cups heavy cream and 1/2 cup dark brown sugar. Cook, stirring occasionally, until bubbles form around edge, about 5 minutes.
  4. While whisking egg mixture constantly, pour about 1/2 cup of hot cream mixture into egg mixture to temper eggs. Pour egg mixture back into saucepan of cream mixture and return to medium heat, stirring frequently for about 5 minutes, until mixture thickens and coats back of wooden spoon.
  5. Pour mixture through a fine mesh sieve into a medium bowl. Put medium bowl into a large bowl full of ice water and stir batter until cools.
  6. Whisk pumpkin mixture into batter. Cover, pressing plastic wrap on top of mixture itself, and refrigerate for at least 3 hours.
  7. Pour batter into an ice cream machine and churn following manufacturer’s instructions.
  8. In last minute of churning, add rum, walnuts, and chocolate chunks to distribute.
  9. Spoon ice cream into airtight container and freeze at least 3 hours before serving.

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