It’s almost too late for pumpkins but Thanksgiving isn’t Thanksgiving to me without pumpkin. My usual contribution to my large family’s Thanksgiving feasts back in LA was pumpkin pie, and it’s been on the menu since hosting dinner with friends. This year, Pruitt and I decided on macaron ice cream sandwiches filled with pumpkin ice cream. I think of it as our modified version of pumpkin pie, perfect for those already tackling a 22-lb turkey, five sides, and pecan pie.
This recipe is adapted from Jeni Britton Bauer’s Roasted Pumpkin 5-Spice Ice Cream recipe, included in Jeni’s Splendid Ice Creams at Home. As Pruitt mentioned in a previous post, Jeni’s recipes call for cream cheese instead of egg yolks, which results in creamier (not icy) ice cream. The honey and pumpkin (and additional cream cheese) also give the ice cream a velvety texture. The spices can be adjusted as necessary. I started off with 1/8 teaspoon of each and had to increase significantly to get a bolder spice taste. The hardest part is stirring the milk mixture while it heats up. I usually have music playing or chat/switch off with Pruitt while we wait for it to boil.
Happy Thanksgiving!
The Domestic Pig 