Wednesday, October 24, 2012

Lest you think we're fitness machines: Pumpkin Gingersnap Ice Cream

This one was a long time in the making. It all started in August, when my mom boarded a plane in Santa Barbara, CA, with a pumpkin from her garden. Destination: Seattle for my cousin's wedding. We made the handoff and I returned to DC, the pumpkin in my carryon. (Tip: if you carry a pumpkin on an airplane, take it out of your bag for separate screening.) Tired after its cross-country trip, the pumpkin rested on the counter for a few weeks. Until we scooped out its guts, roasted it, ate its seeds, purreed it, and froze it.

Can your mom's garden do this?

Pumpkin Gingersnap Ice Cream

2 cups cream
1/2 cup milk
1 cup light brown sugar
1 cup pumpkin puree
1 tsp each cinnamon, ground ginger, and vanilla extract
1/4 tsp salt
1/2 cup coarsely crushed gingersnaps
2 tbsp bourbon (optional, but really, who are we kidding?)

Mix cream, milk, sugar, pumpkin, cinnamon, ginger, vanilla, and salt in a bowl, then add to ice cream maker. Once the ice cream maker has been running for about 10 min and the mixture is starting to firm up, add the crushed gingersnaps and bourbon. Place in freezer to firm up. Enjoy voraciously. 

Lightly adapted from Sunset Edible Garden Cookbook, p. 178

And this is why we bike for six hours.

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