Pumpkin Chocolate Chip Ice Cream
Prep time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 2 cups heavy cream
  • ½ cup whole milk
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp. vanilla extract
  • ¾ cup granulated sugar
  • Pinch of salt
  • ¾ tsp. cinnamon
  • ¼ tsp. ground dried ginger
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  • 6 oz. semi-sweet chocolate, chopped into pieces
  • Chocolate syrup for topping, optional
Instructions
  1. Before making your ice cream, ensure that the freezer portion of your ice cream maker is frozen solid.
  2. In a large bowl, whisk together heavy cream, milk, pumpkin puree, vanilla extract, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Cover the bowl and refrigerate for 1-2 hours until chilled.
  3. Set up your ice cream maker and pour in the mixture. Follow the instructions of your ice cream maker. I can typically get a nice creamy consistency in about 15 minutes.
  4. Once you have reached this stage, add in the chocolate. There should be some some larger and smaller chunks to make sure you have chocolate in every bite!
  5. Run the ice cream maker for an additional few minutes to incorporate the chocolate, then transfer the ice cream to a loaf pan or other freezer safe container.
  6. Freeze the ice cream for 8 hours or overnight, then scoop and serve topped with chocolate syrup, if desired.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/pumpkin-chocolate-chip-ice-cream/