Pumpkin Chocolate Chunk Ice Cream
I know it's cold and I am sharing an ice cream recipe. It's pumpkin season and although I am a huge fan of all things pumpkin, I can only eat so many pumpkin bread slices and muffins. Pumpkin ice cream is the perfect way to get your fill of pumpkin flavor without the overly filling denseness of a muffin or bread. Smooth and creamy with just a hint of spice, pumpkin chocolate chunk ice cream is the perfect accompaniment to pecan pie or simply enjoyed on its own.
Ice cream is incredibly simple to make at home. A simple base of eggs, sugar, half/half and cream is cooked until it coats the back of a wooden spoon. The mixture is then strained to yield a perfectly creamy and smooth base. At this point the pumpkin puree mixture is added but honestly anything can be added to this ice cream base. Do you love cookie dough? Add some during the churning process. Can’t get enough candy canes? Add a teaspoon of peppermint extract and some crushed candy canes to the base.
Pumpkin is pretty bland on its own, but when combined with vanilla and cinnamon the flavors begin to come out. Ceylon cinnamon is the preferred cinnamon for this recipe. Sri Lankan cinnamon (aka: Ceylon cinnamon) is smooth and aromatic with hints of citrus, sugar, and butter. Madagascar vanilla is the epitome of vanilla flavor, it is most often the flavor and aroma that is associated with vanilla and vanilla products. The flavor is rich, dark and creamy with an overwhelming sweet, buttery aroma. The perfect addition to all of your baked goods and pastries!
Overwhelmed with the heavy fall selection of donuts, muffins and sweet pumpkin breads? Whip up a batch of pumpkin chocolate chunk ice cream. Your sweet tooth will thank you!