I simply love this time of year. A crispness in the air. The light changes. And pumpkins. Yes, I said pumpkins. It’s September, and there’s a good chance anything I make now will have either pumpkin or cinnamon in it for the next couple months.
Today, I was adventurous and made some Pumpkin ice cream. And judging from the lack of talking and the continuous sound of spoons sliding against the bowls right now in an effort to get every last drop of melted deliciousness, I’m thinking it was a hit in our house tonight.
Pumpkin Ice Cream
2 cups heavy cream
1/2 cup pumpkin puree
1/2 cup milk
3/4 cup sugar
1/2 tsp cinnamon
pinch of ginger
pinch of nutmeg
pinch of cloves
pinch of cardamom
Mix together until sugar is dissolved. Churn in ice cream maker for 20 to 25 minutes (or until churned). Freeze for 1 to 2 hours until desired texture.
Cookie Crumbles
1/4 cup salted butter
1 cup flour
1/3 cup sugar
1/2 tsp vanilla
Mix together. Press into baking dish. Bake at 350 for 20 to 25 minutes. When cool, crumble.
Serve ice cream, and crumble cookies on top!
Sounds delicious!!!!
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