Alright guys, so here we are… THE LAST DAY OF PUMPKIN WEEK!

I know, I know. It’s kind of sad. I’m feeling it too! This week has been so fun and full of pumpkin that I hate to see it done and over. But all good things – and bad ones – must come to an end. So let’s finish this week right with some ah-maaaaaaze-ING pumpkin ice cream!

Pumpkin ice cream is a Fall must! It’s so creamy and rich and definitely helps make the transition from Summer to Autumn a little easier. This pumpkin ice cream I made for you is swimming with not only mega pumpkin flavor, but also giant chunks of cookie dough. And the cookie dough?! Well it’s packing dark chocolate chips, white chocolate chips, and toffee. It’s ridiculous… and proud to be so.

If you’re a lover of pumpkin and cookie dough (and really, who isn’t?!), this ice cream is sure to hit your soft spot hard and heavy!

Pumpkin Toffee Chocolate Chip Cookie Dough Ice Cream – Baker by Nature

Ingredients:

For the Pumpkin Ice Cream

3/4 cup pumpkin puree

3/4 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1 1/2 teaspoons vanilla extract

1 1/2 cups heavy cream

1 cup milk

3/4 cup brown sugar, divided

3/4 cup granulated sugar

6 egg yolks

For the Toffee Chocolate Chip Cookie Dough

1 stick (4 oz) unsalted butter, at room temperature

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 egg yolk

1 teaspoon vanilla extract

1/2 cup dark chocolate chips

1/2 cup white chocolate chips

1/2 cup toffee bits

1 1/4 cups all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/8 teaspoon ground ginger

1/4 teaspoon salt

1 tablespoon milk

Instructions:

For the Pumpkin Ice Cream

In a small bowl whisk together the pumpkin, spices, and vanilla. Cover with plastic wrap and refrigerate for 4 hours.

In a heavy bottomed saucepan over medium heat, combine the cream and 1/2 cup of the brown sugar. Cook until tiny bubbles begin to form around the edge of the pan, about 4 minutes.

While to cream is heating – In a medium sized bowl combine the egg yolks, milk, remaining 1/4 cup brown sugar, and granulated sugar and whisk until smooth.

Remove the cream mixture from the heat and gradually whisk 1/2 cup of the hot cream mixture into the egg mixture to temper the eggs. Pour the egg mixture back into the pan.

Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon, about 6 – 8 minutes. Strain through a fine-mesh sieve into a large bowl.

Cover with plastic wrap and refrigerate until chilled, at least 4 hours.

Transfer the custard to an ice cream maker, stir in cookie dough pieces, and freeze according to the manufacturer’s instructions. Place in a freezer friendly container and place ice cream in the freezer for at least 4 hours before scooping and serving.

For the Toffee Chocolate Chip Cookie Dough

Cream the butter, sugars, and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy, about 4 minutes. Add the egg yolk and mix until combined. Add the flour, baking soda, and salt and mix. Stir in milk. Add the chips and toffee and mix just until just combined.

Roll the dough into a long thin rope and cut into tiny chunks. Place the cookie dough chunks on a parchment paper lined baking sheet and keep refrigerated until needed.