People eat pumpkin pancakes, slathered with butter and maple syrup, for breakfast, and those have very similar ingredients, I reasoned in my hungover state, hence a breakfast of pumpkin ice cream was OK.īut when I opened the freezer, the ice cream was gone. I awoke early to see Utah off to his next destination, and excitedly anticipated finally getting to taste the pumpkin ice cream. I handed him the whole container, then passed out in a butter- and booze-enhanced coma. But that did not deter Utah, who, upon learning of the pumpkin ice cream in the freezer, enthusiastically accepted a taste. I scraped the ice cream into a container, and hurried off to work.Ī good friend from college, who I'll refer to as Utah, was staying with me, and after work, we met up at the Hardly Strictly Bluegrass Festival in Golden Gate park, after which we went directly to the renowned SF restaurant Jardiniere, where a friend was working as a pastry cook. I then roasted and pureed the flesh of a winter squash, steeped whole spices in warm cream, separated eggs, stirred the custard, chilled the base, and (finally!) spun the ice cream. I researched several recipes and combined the things I liked about each into one. Unable to find a recipe that looked just right, I worked to create one of my own.
I tried making pumpkin ice cream several years ago, but, sadly, never got to taste the end result. Getting the balance of spices right can pose a challenge, too. But creating a pumpkin ice cream which is smooth in texture, but still orange in color and pumpkin-y in flavor, can be difficult, as the starch and water in pumpkin can give the ice cream a pasty and/or icy consistency. Pumpkin ice cream conveys all the toasty flavors of pumpkin pie in a chilly ice cream, which refreshes on the warmest Indian Summer day. What's the antidote for when the Indian Summer Blues encroach upon the Pumpkin Dessert Window?
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