My countdown has not been consistent, but I knew that would happen. Roads are bumpy around here.
I still don’t have all the decorations out, because I can’t reach them, even with the ladder. If someone doesn’t get them down, then we just use what I have out. I’ll survive. We’re having some friends over for a Halloween party on Friday. Just dinner really, but we’ll dress up and have pumpkin martinis and other cool things to eat. Don’t ask me what, exactly, ’cause I haven’t decided.
Except for the pumpkin ice cream. That I know we’re having.
I have one of those Cuisinart ice cream makers, the kind that you keep the bowl in the freezer and pour your mixture into it and turn on the machine and let it go. I love it, although it occurs to me that the bowl is not currently in the freezer. It’s going to be fun finding a space for it.
Here’s the recipe (from cuisinart.com):
Pumpkin Ice Cream
1 1/2 cups whole milk
1 cup packed brown sugar
2 tbsp molasses
1 3/4 cup pumpkin puree
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
2 1/2 cups heavy cream
1 tsp vanilla
Using a hand mixer and medium bowl, combine the milk, brown sugar, and molasses. Mix until the sugar is dissolved, 1 – 2 minutes. Stir in the pumpkin and spices.
Add the cream and vanilla, stirring just until mixed. Turn the machine on and pour in the mixture. Run for about 25 minutes.
That is it! If you want, you can add graham cracker chunks, pecans, or even chocolate chips to the mix about 5 minutes before it’s done. I like to leave the ice cream plain and let each person add what they want.
Don’t panic about the heavy cream. You want to use the heavy cream. I’ve tried it with skim or nonfat milk and it just doesn’t work. When you buy that stuff in the store, look at the ingredients. They have to add all kinds of weird things to “fix” the texture.
Ice cream is meant to be creamy. Go for it.