July WAS Ice Cream Month

Yes, July was National Ice Cream Month.   And yes, I know it’s August.  But that doesn’t mean ice cream season is over.  My family turned out the ceremonial first batch of homemade ice cream just after school got out in June.  Of course we always start with Mint Chip.  The real deal (see past blog) with real mint.  Not the fake colored, extract stuff.  This year we’ve also made a few new flavors, below.  When making ice cream remember to explain to your kids (and husband) it’s not a quick instant gratification process.  Be sure to read the recipe and see how much time (refrigerator, freezer, machine) you’ll need before you’re actually ready to scoop and enjoy.

 

Vegan Coconut Ice Cream

This was a huge surprise.  I received the Vegan Al Fresco Cookbook and went for this right away.  Overall I like this cookbook, and we love this ice cream.  The coconut oil gives this a great dense and creamy texture.  It has become my husband and daughter’s favorite flavor.  I even brought a batch to a friends’ for dinner and she served it with a homemade peach pie she had made.  It went together perfectly.

I made a few changes you’ll see noted below.  I don’t like the coconut texture so I didn’t add the shredded coconut.  I didn’t have the extract, so I didn’t use that either.  There’s still debate about confectioner’s sugar and whether it’s a “vegan” ingredient.  If you’re concerned buy the vegan brand.  (I explained “bone char” in an earlier post.)  And I didn’t see the need to buy arrowroot when I had cornstarch in my pantry.

Coconut Ice Cream from Vegan Al Fresco by Carla Kelly

Makes 4 cups

2 14 oz. cans full-fat coconut milk

3 tablespoons melted coconut oil

3/4 cup confectioner’s sugar

2 tablespoons arrowroot powder – I substituted cornstarch

1/2 teaspoon coconut extract (optional) – I didn’t use

1/2 cup unsweetened shredded coconut (optional) – I didin’t use

Place 1 can of coconut milk in refrigerator overnight (to speed this up I put in the freezer for 2 hours).  Open can – do not shake – and scoop off 1/2 cup cream from surface.

In a blender, process coconut cream with contents of second can of coconut milk, melted oil, sugars, arrowroot and extract until creamy and smooth.

Transfer blender jar to refrigerator to chill overnight.  Stir in shredded coconut if using, and mix to distribute evenly.

In an ice cream machine, process mixture for 30 minutes, or according to machine instructions, until aerated and cooled.

 

Lemon Sorbet

My daughter requested this when she started her orthodontist expander.  I was happy to oblige.  Especially after realizing I already have the ingredients on hand.  Ice cream requires a trip to the store for cream and whole milk.  Sorbet is simple.  The recipe I used came with my ice cream maker.  I even had simple syrup in the fridge left over from making lemonade.  Next time I need to read the recipe more thoroughly as the one I used made a small quantity (maybe a pint vs our usual quart).

Lemon Sorbet from Allrecipes.scom

Ingredients

Original recipe makes 6 servings
  • 1 lemon’s peel, finely diced
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 1/2 cup carbonated mineral water
  • 6 strips of lemon zest, for garnish

Pina Colada Sorbet 

This was almost a merge of flavors from the coconut and the lemon.  It was bright and refreshing and we ate it with my daughter’s birthday cake.  Seemed very tropical as we enjoyed it during the Fifa World Cup in Brazil.

Pina Colada Sorbet from MyRecipes.com

Ingredients

  • 3 cups cubed fresh pineapple
  • 1 cup coconut water $
  • 1/2 cup sugar $
  • 1 cup light coconut milk
  • 2/3 cup cream of coconut

Preparation

  1. 1. Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
  2. 2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.

 

My son just asked what flavor is up next.  My daughter and husband said coconut.  But he wants something new.  Stay tuned…

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Power Outage – Eat the Ice Cream!

 

 

 

 

 

 

 

 

 

 

 

Last week we had some electrical work done on our house and PG&E had to turn off our power.  I was sure to time this when I didn’t need to cook for any classes or occasions.  I needed the power to only be off 24 hours as the next night would be the school book fair cafe and I was making 3 pounds of pasta and 24 cookies.  I actually thought the day may be kind of relaxing.  No electricity meant quiet, and I would catch up on some reading and writing.  This wasn’t  really the case as the electricians had their own power and a radio with some bad metal music.  It also meant my WiFi wouldn’t turn on, so no writing (at least online).

 

After some errands and about an hour of cleaning and organizing ….  (I couldn’t figure out much more to do as reading wasn’t happening with the bad rock in the background) I thought about my refrigerator.  I couldn’t see the temperature because the digital was off.  Luckily I have an old fashioned thermometer and I checked the temp.  The refrigerator was 43 and the freezer was 14.  Oh no!  In case you don’t know the refrigerator should be 37F or lower and the freezer 0F degrees or lower.    I moved the refrigerator items to the freezer.  I couldn’t move everything but went with the most perishable – milks, veganaise, eggs, cheeses, meats, etc.  As far as the items in the freezer?  Well those would have to wait and see what happens.

mango meets vanilla

 

 

 

 

 

here comes pineapple

 

By the time I left to pick up my kids from school, the freezer was now 35.  So my freezer had become the refrigerator.  When we got home from school I announced we could eat the sorbet and ice cream in an effort not to waste food.  My kids were thrilled.  I had to improvise and say we would make a shake since some of it was a little soft and melty.  My kids suggested the blender and I reminded them about the power.  So it was the power of the whisk to blend the mango sorbet with the vanilla ice cream.  Then to really get crazy we added chunks of frozen (now just cold) pineapple pieces.  This new “whip” was a big hit.

Vanilla Mango Pineapple Whips

 

 

 

 

 

 

 

As the time approached dinner prep, thankfully PG&E arrived to turn back on the power.  Now I had to think about dinner.  Not wanting to waste again; my kids and I took inventory of the freezer and refrigerator.  Some of the items such as vegan burgers and potstickers had already thawed.  And I was worried about eggs and veggies that sat below optimal temperatures before I got them to the freezer.  So it was an everything dinner.  I let everyone pick what they wanted from the thawed and perishable ingredients.  It was quite a smorgasbord.  I stayed with dinner left-overs while my kids crossed flavors, countries and imaginations (egg nachos and potstickers anyone?).  It was actually pretty fun.  Did I mention my husband was gone?  When we told him what happened and our crazy dinner he asked “why didn’t you just go out?”  He didn’t get it.  That would’ve been giving up and we were on a mission to save the food.

smorgasbord of makings

 

leftovers for mom
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Happy Birthday To Me….Grilled Peach Idea

Wished and Ate Before Photo (sorry)

I’ve been remiss in writing I know.  I chalk it up to summer and fun times with my family.  And although I know it’s August, we’ve finally just finished celebrating our July birthdays.  Having three July birthdays in the family means it’s never ending.  We celebrate together as a family, then with friends and then usually with trips and visit from grandparents and extended family.  We are lucky.  But it makes me lazy too.

 

People celebrating me means talking me out for dinners (more on that later) and hosting my family, where I don’t have to bring a thing (yes, I still bring wine or flowers).  For my actual birth day my husband made a lovely dinner of grilled salmon, asparagus, salad, couscous and bread.  No birthday cake here.  He was a grill master from start to finish and the dessert culmination has become his signature dish…(wait for it…) grilled peaches!  Yep.  These are yummy.  He’s played a bit with the recipe, like any great home chef.  At first he got a little too tricky with marinating the peaches in brown sugar, and soy sauce.  He thought the salty soy would balance the sugar.  The soy was a bit too smokey and overwhelming.  He’s discovered after making them a few more times, that the trick is just to go sweet.   Here are some instructions rather than recipe as there’s no measuring done, or really required.

 

First he cuts each peach in half, and removes stone.  Then he drizzles maple sugar, and sprinkles brown sugar and cinnamon on the halved peaches to marinate for about an hour (long enough to eat your grilled dinner).  Next he puts the peach halves on a hot grill (high temp) for about 2 minutes each side, until the juice and sugar carmelizes a bit and the peach becomes softer (but watch it, not too soft).  Finally he puts each hot peach half over a scoop of cold vanilla ice cream.  Voila!  A yummy, healthy and seasonal summer dessert. Candles optional.

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The Scoop on Scoops

Since it’s July that means summer and birthdays around my house.  I always look forward to some warm days when I can get out the ice cream maker to make our own homemade ice cream.  In the past all my kids wanted to make is mint chip. (see past recipe).  I can’t blame them.  There is nothing like real mint ice cream.  However we need to venture out and for my daughter’s birthday we made a classic vanilla bean.  This was super easy and a bit hit.  My son liked it so much I’m making it again this week to put between homemade chocolate cookies for ice cream sandwiches.  Stay tuned for his birthday post coming next.

 

Anyways…summer is also a time my kids and I like to explore new ice cream flavors around town.  We have our local favorites, but it’s fun to venture out and discover new ones too.  This past weekend we were fishing (nope didn’t catch a thing) in Faixfax’s Bon Tempe Lake.  The thing that got us through the fishing and hiking was knowing we were going to Scoop in Fairfax on the way home.  This place is the real deal.  It’s located downtown at 63 Broadway (no website) About one dozen flavors hand made with local ingredients with classic (chocolate, strawberry) and unique flavors (mexican chocolate and vanilla honey lavender).  Plus homemade waffle cones and bowls.  They think of everyone too.  Fruit sorbets and soy ice cream for vegans and lactose intolerant.  Gluten free cone options.  This place is the best and least expensive scoop around.  They could charge  twice the amount, but they don’t.  They want to keep people coming and they’ve built a real community of suppliers and customers since it’s opening 10 years ago.  My son and I tried the control burn.  Wow!  Vanilla with cinnamon and chilies.  This was certainly a burn on the aftertaste.  We left that to the real men in the line and he went for the milder mexican chocolate (also with chilies, but not as hot) and soy mint for me.

 

So we haven’t gotten as adventurous at home.  However we’ve been making this wonderful and simple vanilla bean ice cream recipe for the birthdays.  I found it on the Joy of Baking site.  It’s easy and only has 5 ingredients!  I’ll be using this as a base for some more creative flavors of our own.  Enjoy!

Vanilla Ice Cream: In a small saucepan, over medium-high heat, bring the half-and-half and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.

Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don’t curdle. If any lumps do form, strain the mixture first before heating.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term ‘coat a spoon’ is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard. 

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in thevanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight). 

Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator until softened.

Makes about 3 cups. Preparation time 40 minutes.

Vanilla Ice Cream Recipe:

2 cups (480 ml) half-and-half

5 large (90 grams) egg yolks

2/3 cup (130 grams) granulated white sugar

1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract or vanilla bean paste

Note:  Half and Half cream is a mixture of cream and whole milk and contains 10 – 12% butterfat.

 

 

 

 

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Belly Up to the Bar – the Ice Cream Bar in SF

A few weeks ago I saw the “Hot Spot” section in the SF Chronicle and knew my family was going to have to make a pilgrimage to The Ice Cream Bar in Cole Valley.  We had a full day in the city starting with the SFMOMA.  On Sundays they have fun and creative kids crafts and art activities which my kids really enjoyed.  It also gave my husband and I a bit more time to look around at the art we sometimes hurry past because the kids aren’t engaged enough.

Next we headed to Cole Valley.  We realized we were hungry, so we’d have to put have dinner before heading for ice cream.  We found a new favorite for my son, Crepes on Cole.  My son loves crepes.  This was a good pick because of all the choices of sandwiches, salads and crepes.   There was something to please everyone.  They even had almond milk for my daughter – hurray.

Finally it was time to hit the Ice Cream Bar.  There was a small line out the door for this cool neighborhood spot.  Inside there are a few small tables and a bar at the ice cream coolers and another bar in the back.  It’s a bit overwhelming at first.  You have to navigate the system and lines depending on what you order.  Plus keep your eye out for a table or stool.  The front ice cream case is for ordering ice cream, sorbet and sundaes.  The back bar which looks more like an adult bar (lots of bottles and potions and shakers) is for phosphates, floats and egg creams.  Yes, all those old fashioned favorites are hand made here.  The person behind the bar even crushes ice by hand with an old fashioned metal crusher.  I hadn’t seen one since I was a kid.  Luckily my kids got stools and shared a root beer float (homemade rootbeer of course).  My husband and I stood and had scoops of coconut and chocolate ice cream.  It was all very yummy.  I’d love to take my parents back.  My mom talks about ordering phosphates and hanging out at the local soda fountain with her friends.  I have a feeling this is more crowded and hip, but I think it would bring back some tasty memories and stories just the same.

 

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Pumpkin Patch, Squash Blossoms and Potato Strada

So once again we went to Peter’s Pumpkin Pacth at Springhill Farm Dairy in Petaluma.  It’s always fun, but much of the same.  Each time we bring someone new to share it and make it new.  We did it all…picking pumpkins, digging potatoes, running in the hay maze, milking cows, eating pumpkin ice cream and climbing hay mazes.  Here’s the photos from this year…

What was different was my son picking the blossoms.  He remembered a few years ago I stuffed them with goat cheese and fried them.  So we did it again this year.  Yum.  I also got creative with the potatoes (we dug 9 pounds).  Besides the usual roasted potatoes I made a strada which was delicious.  I didn’t really have a recipe.  Here’s what I did…

Using a mandoline I sliced about 6 of the larger potatoes.

Next I buttered a baking dish and added some of the potatoes.

I sprinkled cheddar cheese over the potatoes.  Then added spinach leaves.

Then layered more potatoes.

In a separate bowl I cracked 5 eggs and added about 1/2 cup milk, along with some fresh rosemary and thyme.

Once the potatoes, cheese and spinach had all been layered I poured over the egg mixture and topped with a bit more cheese.

This baked in the oven covered with foil for about 20 minutes in a 325 degree oven.  Then an additional 15 or so minutes to crisp the top and potatoes are baked thru.

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Happy Birthday to Me (with Mint Chip Ice Cream)

After becoming a parent your own birthdays are not as meaningful or exciting to you, but they are for your kids.  Even if the gifts they see you open aren’t toys like they’d hope for, they still look forward to the cake.  What’s a birthday without cake?  The cake was never as important to me, even as a kid, as the ice cream.  I do appreciate a good layer cake, and I must admit the Ghostly Good Cake was a tasty one.  However we have so many birthdays and desserts the month of July, I’m ready to make something different.  

Of course my husband always brings a cake home.  It’s usually a petit one (so we don’t have left-overs) for the candle and singing ritual from the local bakery or grocer, which is usually fine and tasty.  But I insist on making mint chip ice cream.  The kids protested when I said I was making ice cream and said “It’s your birthday, you can’t make it yourself”.  To which I replied “It’s my birthday and I want MY mint ice cream. Not one you buy in a store.” 

This is my favorite recipe for mint chip ice cream.  Note: it is more mint than chocolate and thus not chocoalte mint.  It’s not a crazy color green and doesn’t have mint extract, but the real mint from the garden.  It makes it like no one else’s.  Even the kids agree, once they’re reminded by the taste.

Mint Chocolate Chip Ice Cream Recipe

(from Simply Recipes.com)

Ingredients

mint-chocolate-chip-1.jpg

  • 3 cups of fresh mint leaves (not stems), rinsed, drained, packed
  • 1 cup milk
  • 2 cups heavy cream (divided, 1 cup and 1 cup)
  • 2/3 cup sugar
  • A pinch of salt
  • 6 egg yolks
  • 6 ounces semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used

Method

mint-chocolate-chip-4.jpg mint-chocolate-chip-5.jpg

1 Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.

cooling cream in ice bath
2 While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

mint-chocolate-chip-6.jpg
3 Strain the milk cream mixture into a separate bowl, pressing against the mint leaves with a rubber spatula in the sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.

mint-chocolate-chip-7.jpg
4 Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

5 Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

mint-chocolate-chip-8.jpg mint-chocolate-chip-9.jpg
The custard base does not coat the back of the spoon, it is not ready.

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The custard base coats the back of the spoon. You can run your finger across the coating and have it not run. It is ready and should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking.

mint-chocolate-chip-12.jpg
6 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.

7 Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so). Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

mint-chocolate-chip-13.jpg
8 Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Makes 1 quart.

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Growing Up Veggies, Herbs and Ice Cream


From Lisa Barnes

Not only did we set up a compost, but we planted some edibles. I’d been reviewing lots of great photos and ideas in Sunset Magazine and online on Kids Gardening , but because of all the animals around us (deer, foxes, raccoons, turkeys, skunks etc.) we decided to plant in containers on our front deck. I figured once we had some experience then we could see about making the investment in a true garden in the yard and building the deer fence.  While I was optimistic I was also realistic in my green thumb expectations.  I don’t do very well with plants and thus usually only have orchids or cut flowers indoors.

So my kids and I venured to the nursery with lots of questions about edibles and containers. We bought starts of tomatoes, lettuce, beans, peas, strawberries, basil and mint.  All chosen by my children.   When we got home we all got dirty and had a great time planting. Every day the kids have been eagerly taking turns to water the plants each day and look for anything “to happen”.

Well after about 3 weeks, my family actually ate a salad of greens from our efforts. Harvesting lettuce was really a proud moment for my kids and I. I’ve been writing and telling parents about getting children involved in the growing, shopping and cooking of their food. We all see how children (and adults) enjoy tasting foods at the farmer’s market and picking berries at a u-pick farm, but there really is a sense of pride when they grow and eat something they’ve nurtured. Both my daughter and son enjoyed the lettuce and kept pointing outside and reminding my husband and I “We made this lettuce, just right out there.  Now we don’t need to buy lettuce at the store”.

Because we haven’t had enough the heat, the tomatoes aren’t ripening yet. However they are growing.  Not knowing how big they’d get from our little 5 inch starters, we kept gathering sticks to make stakes and hold the plants. Finally we made a trip back to the nursery to learn about proper stakes and garden tape to make a cage. (I was asking too much of my culinary string). Also feeling bold we bought some additional pots for seeds my father had sent us. After about 2 weeks now we’re sprouting carrots, radish and cucumber too.

While we’re waiting on our veggies, I’ve found the perfect thing to make for the summer and use the garden – mint chocolate ice cream.  (This recipe from Simply Recipes has great step by step instructions and does not use peppermint extract or food colorings as so many others.)  I missed making ice cream, since I had such an old freezer (see post), so I couldn’t wait to make and share the taste of real mint ice cream (that wasn’t bright green) with my kids.  We made about 3 batches so far as we have many birthdays in our family in July.  In fact I’m going to have to buy fresh mint for our next batch, as we need to give our mint in the garden a chance to grow more.

My family has been really been enjoying time together in our mini garden (and the fruits of our labor).   With just a few simple pots, dirt, and plants I feel good about practicing more with my family of what I’ve been preaching.
~~
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, and Petit Appetit: Eat, Drink and Be Merry and lives in Sausalito, California.

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Pumpkin Patch Visit with Organic Pumpkin Ice Cream Recipe

From Lisa Barnes

I love visiting a pumpkin patch this time of year. Not the kind with a jumpy and a row of look alike pumpkins. But a real patch at a working farm with tractors, hay rides, animals, u-pick pumpkins, potato digging (my kids with their prizes), hay maze, cow milking and every variety of pumpkin and squash imaginable.

This is, of course, a fun Fall ritual, but also a great teaching opportunity to show your kids (especially those from the city) how a farm works.  We know how precious small farms are to our nation’s communities.  At this year’s Slow Food Nation event there was a wake-up call to encourage more to become involved in farming and teaching, and how vital it is for our food safety, health, environment and economy.  On the farm kids can see the balance and relationship of people, land and animal (and also appreciate how hard the people and animals work).

Across the nation there are many farms as well as farmer’s markets that have special pumpkin and harvest activities that are great for families with curious children. Besides pumpkins, autumn is also the time to find Asian pears, apples, persimmons, pomegranates, grapes, and winter squashes (butternut, acorn). To find a pumpkin patch and/or farmer’s market in your area go to LocalHarvest.

My family tradition for the past three years is to head to Peter’s Pumpkin Patch at Spring Hill Cheese Goat Creamery in Petaluma, California.  Most years we have visiting grandparents with us to share the experience as well.  Last year my son (4 at the time) asked his grandma where the “gutters” were, when approaching a milking cow.  This year my daughter (age 2) cried when we went to leave.  We asked her what was troubling her and she said she needed to see Jessie again (the same milking cow).  A big favorite activity, after getting lost in the hay maze, but before taking a wheelbarrow into the pumpkin field is eating homemade ice cream.  Not just any ice cream, but pumpkin ice cream.  This is one of my all-time favorite tastes.  While my version doesn’t do the creamery justice, I’ve included my recipe below.

Organic Pumpkin Ice Cream Recipe

Makes 1 quart

Sweet Cream Base:

2 cups organic heavy cream
1 cup organic milk
2 cage free organic eggs
3/4 cups sugar

Whisk eggs in mixing bowl.  Whisk in sugar, a little at a time until blended.  Whisk in cream and milk.

Ice Cream:

1 cup canned organic pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg

Pour 1/2 sweet cream base into a second bowl.  Mix in pumpkin until blended well.  Stir in cinnamon and nutmeg.  Add remaining sweet cream base.

Place mixture into ice cream maker and freeze per manusfacturer’s directions.
~
See also LIsa’s Happy HallowGreen – Roasted Organic Pumpkin Seeds Recipe
~~
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, and lives in Sausalito, California.
Image Credit: Soybeans © Norman Chan | Dreamstime.com

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