Pumpkin Chocolate Chip Muffin Ice Cream
Dessert • Ice Cream
Source: ChatGPT
Serving size: ~2 Quarts
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Ingredients
- ¾ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2½ tbsp unsalted butter
- ¾ tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch of cloves)
- Pinch of salt
- 1½ cups whole milk
- 1½ cups heavy cream
- 4 large egg yolks
- 1½ tsp vanilla extract
- ¾ cup mini chocolate chips
- ~1½ cups cubed pumpkin chocolate chip muffins
Directions
- Prep custard base: In a medium saucepan, combine pumpkin puree, brown sugar, white sugar, butter, pumpkin pie spice, and salt. Heat gently over medium-low, stirring until butter melts and sugar dissolves.
- Add milk & cream: Stir in milk and cream, heat until just simmering (do not boil). Remove from heat.
- Temper eggs: In a bowl, whisk egg yolks. Slowly pour about ½ cup of the hot pumpkin-milk mixture into the yolks, whisking constantly. Pour the yolk mixture back into the saucepan with the rest of the pumpkin base.
- Cook custard: Cook over medium-low heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon (170–175°F if using a thermometer). Remove from heat.
- Chill: Stir in vanilla. Transfer custard to a bowl, cover, and chill in the fridge for at least 2–3 hours (or overnight) until very cold.
- Churn: Pour chilled custard into your ice cream maker and churn according to manufacturer instructions (~20–25 minutes).
- Add mix-ins: During the last few minutes of churning, fold in chocolate chips. After churning, gently fold in the cubed pumpkin muffins.
- Freeze to firm: Transfer to a freezer-safe container and freeze at least 2–4 hours until scoopable.
Notes
- Tips for Maximum Bakery Flavor:
- • Use light brown sugar for that caramelized muffin note.
- • Slightly undercook or underbake your muffin cubes so they stay soft in the ice cream.
- • Optional: sprinkle a tiny pinch of cinnamon sugar on top before serving for extra “freshly baked” appeal.
