Hi, how was your weekend? As usual they go by too fast! Saturday I attended my very first blogging conference that was sponsored by SITS called Bloggy Boot camp. I had no idea what to expect. I met some fun gals (yep all gals and no guys) and took a lot of notes which I need to go through again. Overall I was very glad I attended! Then on Sunday we went to the Vikings/Panther game - well, while we had a blast with our friends, the game was really bad. We go to one game a year and this is the last year they are playing at the Mall of America Field; the next two years they will be at the U of Minnesota field while they build their new stadium on the current site. My fan status won't change but hoping things improve soon :)
That was my weekend! Be sure to let me know about yours.
As many of you know I contribute dessert recipes to White Lights on Wednesday twice a month - this recipe posted two weeks ago, so if you missed it, here's another chance. Be sure to stop by and see Julie sometime!
Hi, Happy Fall! Deb again from Cooking on the Front Burner and I'm starting to get into fall flavors for desserts. While I'm sure most of you are baking, I decided to give making pumpkin ice cream a try and since it is pumpkin it counts for fall :)
This summer I purchased a Cuisinart ice cream maker and so far have only made vanilla - I know - pretty bland! But this recipe is really great with pumpkin puree and spices. If you own an ice cream maker, you know that when it first is done, it is very creamy. My husband and I took these ginger snaps (not homemade) and dipped them in the ice cream. Wow - that was really good! However, taking pictures of very soft ice cream is a challenge so I firmed this up a bit so I didn't have a 'milkshake' to film!
Pumpkin Ice Cream
Prep Time: 5 minutes
Chilling Time: 1 hour plus 20 minutes in ice cream maker
Ingredients (10 1/2 cup servings)
- 9 oz. whole milk
- 3/4 cup dark brown sugar
- 1 Tbl molasses
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 3/4 tsp ginger
- 1/8 tsp nutmeg
- 15 oz. heavy cream
- 3/4 tsp vanilla
1. In a medium bowl use a hand mixer on low to combine the milk, brown sugar and molasses until it is well combined and sugar dissolved.
2. Stir in the pumpkin puree, cinnamon, ginger and nutmeg.
3. Add heavy cream and vanilla last.
4. Store in refrigerator for an hour or overnight/
5. This recipes uses the Cuisinart ice cream maker (model ICE-21)
6. Follow directions in instruction booklet.
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I'll be back in a couple of weeks with another fall dessert. But for now enjoy this dessert that has a hint of summer!