Sunday, October 7, 2012

Happy Thanksgiving!!!

Usually by now in the the Lower Mainland we are trying to stay warm and dry dreaming of past sunny summer days. With this unusual warm weather, it seemed kinda silly to be baking a pie for Thanksgiving dinner, so I decided to try something a little different...a bit of a hybrid of the classic pumpkin pie with ice cream. Here is an easy recipe for Spicy Pumpkin Pie Ice Cream:

1 litre half and half cream (can use homogenized milk or heavy cream depending on how rich you would like it)

1 can of pumpkin puree

1 cup of brown sugar lightly packed

2 tbsp of molasses

1 tsp of cinnamon

1 tsp of nutmeg

1/2 tsp ground ginger

1 tsp of pure vanilla extract

a few or your favourite ginger snap cookies

  1. In a large bowl, combine cream, molasses, and sugar. Stir until sugar fully dissolves, approximately 2 minutes.
  2. Once sugar is dissolved, whisk in puree, spices, and vanilla. Lightly whisk until thoroughly mixed.
  3. Crush a few ginger snap cookies and set aside.
  4. Pour ingredients into ice cream maker and set to manufacture's instructions. Add crushed cookies for last five minutes of mixing.
  5. For more of a soft serve, eat ice cream right away. If a hard constancy is desired, transfer ice cream into an air tight container and place in freezer for about 2 hours. 
Enjoy and hope everyone had a wonderful Thanksgiving weekend!!!

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