Welcome, October! Welcome, Fall! Here are the top 10 things I love about this time of year:
10) Fall fashion (classy, sophisticated)
9) The return of soups and stews in the slow cooker
8) Halloween costumes
7) Mid-Autumn Festival
6) Harvest time in the garden (for others; alas, I have no garden!)
5) Beautiful colours in the trees
4) Crunching through leaves
3) Golden sunshine
2) Thanksgiving and time with family
I especially love pumpkins. How can you NOT have a smile on your face when you see a collection of pumpkins (and squashes and gourds) of all shapes, sizes, and colours? Large, small, yellow, orange, white, green, cute, ugly, I love them all! And they taste pretty good too.
This year, my sister will be hosting Thanksgiving dinner. Rather than sticking with tradition and having pumpkin pie for dessert, I thought we could end dinner 52 Scoops style — with Pumpkin Pie Ice Cream. You can use freshly cooked and pureed pumpkin or canned pumpkin for this recipe. I opted for the latter and had great results. If you use canned pumpkin, just be sure to use 100% pure pumpkin and do NOT use pumpkin pie filling.
Happy Thanksgiving and enjoy!
Pumpkin Ice Cream (makes about 1.5 L)
1 cup brown sugar
3 cups half-and-half cream
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch of sea salt
1 cup pure pumpkin puree
- In a heavy saucepan, lightly whisk together the eggs and sugar.
- Add 2 cups of the half-and-half cream, spices, and salt.
- Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
- Remove from heat immediately and add the remaining half-and-half to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly.
- When the custard is cool, whisk in the pumpkin puree.
- Chill overnight in the fridge.
- Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.