Above, 1/2 cup of mini chocolate chips was added to Gail Damerow's recipe for Pumpkin Ice Cream, from "Ice Cream! The Whole Scoop".
Story last updated at 10/28/2009 - 1:48 pm
Pumpkin chocolate chip ice cream
Recipe source: "Ice Cream! The Whole Scoop, by Gail Damerow; Glenbridge Publishing Ltd., www.glenbridgepublishing.com
3 large eggs
2 cups heavy cream
1 cup pumpkin pure
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup mini chocolate chips, optional
Beat 3 eggs until thick. Stir in cream, pumpkin pure , sugars, cinnamon, nutmeg and ginger. Following manufacturer's directions for processing ice cream, adding chocolate chips during the last 15 minutes or processing.
Place ice cream in refrigerator to harden. Pumpkin ice cream is dense when it hardens, so allow plenty of time for tempering. Makes about 1 quart.
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