Pumpkin Pie'scream

I've not been shy over the years about my undying love of all things pumpkin, and tonight I'm excited to bring you another exciting iteration of that love.  This was one of those driving home from work brainstorm creations.  As always, you're very welcome.

Pumpkin Pie'scream

1 (15 oz.) can pure pumpkin
2 cups light cream
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1/2 cup graham crackers, broken into bits
2-3 tbsp. caramel sauce

Whisk together pumpkin, light cream, sugar, spices, and eggs in a deep saucepan.  Bring to a low boil over medium-high heat, then remove from heat.

Transfer mixture to a bowl (preferably metal) and place in the fridge to cool off.

Once the mixture has cooled to at least room temperature, put in the ice cream maker and follow directions of machine to make ice creamy.

If you don't have an ice cream maker, pour the mixture into a metal baking pan and place in the freezer.  Will take a bit longer, but will work the same.

Once the ice cream reaches soft serve stage, fold in graham cracker bits and caramel sauce (loosely so that the caramel doesn't blend too much).

Transfer to a freezer friendly container and allow to set.

Scoop up, top with some whip cream, garnish with some pecan bits and savor the pumpkin fabulousness of a non-pie piescream treat.

DAD'S NOTE

Dad's recommendation is to take this delicious frozen treat and put it in a pie crust and make it a Pumpkin Pie'scream Pie.  Maybe add some whip cream, a couple pecans...an additional caramel drizzle might not come amiss.  Now you know where my genius comes from.

Strawberry Mint Tea Ice Cream

 

Since in theory it's spring, though we in NC are still waiting for Mother Nature to put that into practice, I thought I'd do something seasonal and nothing says spring like the sweet taste of strawberries. 

Wanted to try out something new so dusted off the old ice cream maker and whipped up this frozen treat for you to try.  It's light and fruity and refreshing too.

Strawberry Mint Tea Ice Cream

3 cups heavy cream
1 cup half & half
3-4 mint tea bags
2 tsp. vanilla
1/4 cup sugar
2 cups chopped strawberries

Mix heavy cream and half & half together in a pitcher.  Add 3-4 mint tea bags, cover and steep in refrigerator for 4-5 hours, depending on how minty you want your cream to be.

Once it's ready, remove and strain tea bags.  Add vanilla and sugar and mix until sugar is dissolved.

Using an ice cream maker, start the machine as instructed and pour in mixture.  Allow to spin for 10-15 minutes.

In a small bowl, crush the strawberry pieces into a chunky paste.  If necessary, add sugar to sweet the berries (but only if they aren't already). 

 

 

Pour the strawberries into the machine and spin until ice cream forms.

If your ice cream doesn't set all the way, remove to freezer.  I would recommend pouring it into a metal cake pan for maximum efficient freezing.

Once it hardens up, it is ready to serve with your favorite toppings or pop into a cone and enjoy!

Check It Out: Pumpkin Pie Ice Cream

 

Okay, first a sincere apology to any of my readers who doesn't have a Harris Teeter grocery store around the corner.  I'm sorry but I couldn't resist a Check It Out on this.

If you've followed me at all, outside of my recent apple obsession, you know I can't help myself around pumpkin anything.  So FYI, my fellow pumpkin fans, Harris Teeter has put out a limited edition Pumpkin Pie Ice Cream that tastes like the milky froze version of that holiday classic.  Mmm, happiness.

So run to the store, scoop you out a dish, add a little caramel sauce or chopped pecans or a dollop of whipped cream...or by itself is fine too...and you will find I'm not lying when I tell you it's redonkulously delicious. (And I'm not a huge ice cream fan so this is big news!)

p.s. they have a limited edition Peppermint Bark and a limited edition Eggnog too!  Yummy Holidays!