Where has this year gone? I can hardly believe that it's already the last day of summer. I'm ready for fall, though. It seems like this has been one of the hottest summers we've had in the ten years I've lived in central Texas. It was really nice being in Pennsylvania for a week--much cooler weather, for the most part.
I was still on vacation for a couple of days after we got back from PA. Thursday, I didn't do much of anything, since I wasn't feeling all that great. I seem to have caught whatever Gillian had for the first couple days of our trip (just a cold, I think). On Friday I did get out, because I really needed to take my car in for some routine maintenance. While that was being taken care of, I had a chance to go do some window-shopping. Borders, Sur la Table, Williams-Sonoma--all fun places. =) I actually got out of all three without buying anything (though I did some pricing of kitchen torches in anticipation of the upcoming TWD crème brulée).
Our Williams-Sonoma store used to be a lot smaller. In fact, when I first moved to Austin, I was surprised that a city this size didn't really have a good kitchenwares store. Not too long ago they expanded it to about three times its previous size. Coincidentally, that was about the same time that Sur la Table opened up. =) I shop both, but one thing I like about Williams-Sonoma is that they often have samples out in their store. You can tell they're into fall already, since the stuff I tasted on Friday had an autumn theme. But while Friday started off pretty nice and cool (well, relatively), it still got up to almost 90. So even though I'm more than ready for some fall desserts, the weather really isn't cooperating yet. What to do?
Make pumpkin ice cream! I love pumpkin desserts. Well, not pumpkin pie (it's a texture thing for me), but pretty much anything else. I checked online and found a recipe (from Williams-Sonoma, as it turned out) that I used to make changes to my usual vanilla ice cream base. The end result is smooth and creamy and tastes very much like frozen pumpkin pie.
Pumpkin Ice Cream
1 cup + 1/2 cup heavy cream
1 cup 1% milk (what I usually have on hand--other milk would be fine)
3/4 cup light brown sugar
4 egg yolks
1/2 teaspoon ground cinnamon
1/2 teaspooon ground ginger
1/4 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
8 oz pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
Refrigerate the custard until well chilled, at least 3 to 4 hours. Churn the mixture into ice cream following the instructions for your ice cream maker. Makes about 3 1/2 cups (slightly less than 1 quart).
This looks delicious! Pumpkin ice cream looks like the perfect dessert for the fall!
ReplyDeleteI love pumpkin anything. I get insanely excited in October and November because Einstein's bagels has pumpkin bagels and they are the BEST! I have an ice cream maker on order so will try a variation of this when it comes in. We have plenty of warm weather left...
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Nancy
I made some pumpkin ice cream last fall and Lex and I loved it! Your version looks fabulous! :)
ReplyDeleteI was just thinking about pumpkin ice cream and wondering if I would have to invent my own recipe. Thanks for saving me!
ReplyDeleteAutumn. Already. It was so hot here yesterday I can't believe it's "fall". Ice cream would be refreshing and cool though....
ReplyDeleteI love pumpkin year round, also. This looks like a great recipe for ice cream. Have to try. Love the mini pumpkin on the plate. Thanks for this one.
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