Mmm October. My birthday (last week). Pumpkins. Halloween.
Yep, this has to be the greatest month ever, if not for the excessive amounts of pumpkin flavored things EVERYWHERE, then for the start of the lovely changing of leaves as Fall begins!
This is definitely one of my favorite times of year. My momma sent me her Kitchenaid ice cream attachment in the mail last week because her freezer doesn’t get cold enough to turn anything into real ice cream (anything she’s tried to make has been ALMOST ice cream, just not quite firm enough…which she is pretty sad about).
I was so excited when I saw it in my package, I gave it a quick washing and popped it into the freezer right away so I could make something deeelicious as soon as it was cold enough. I had some pumpkin that needed using left over from my muffins, sooo of course I made my first ice cream be Pumpkin Pie Ice Cream. Tastes exactly like pumpkin pie filling. And to make it passable for the Chocolate Party, I whipped up a really quick and easy chocolate sauce to dribble over. I have to say, I was very pleased.
This whole Ice Cream maker thing is going to be extremely dangerous at our house. I’ve already started a list of like TEN flavors I want to try next, especially since I also got this book. Some crazy good looking ice cream flavors! Yum yum yum, can’t wait. :)
For the ice cream:
adapted from- Jane's Sweets & Baking
1 and ¾ cup pumpkin puree
1 cup packed brown sugar
2-3 teaspoons pumpkin spice
1 tsp vanilla
1 cup half & half
2 cups heavy cream
Whisk together all ingredients in a large bowl until combined. Chill for about half an hour, then follow your ice cream maker’s instructions for freezing. I used my Kitchenaid, and mixed the mixture on“stir” setting for about 40 minutes. Then I had it chill overnight to firm up entirely, before it was fully ice cream!
1 cup sugar
¼ cup plus one tbsp cocoa powder
1 tbsp ap flour
a pinch of salt
¾ cup milk (I used 1% and it turned out great)
1 ½ tsp vanilla
Whisk together the first 5 ingredients in a small saucepan,and bring to a boil (be sure to whisk it every once in a while, scraping the sides). Then reduce to low and let cook for about 5 minutes, stirring frequently. Then add the vanilla in! Store it in the refrigerator (I put mine in glass mason jars).