I’ve been plagued with it.
Blazer or dress? Americano or latte? iPhone or Droid? Text or don’t text? Obama or Romney? (HAHAHA. Just kidding.)
But if LA can’t even decide if it’s summer or fall, why should I have to compromise?
I’m going to wear my blazer over my dress. I’ll drink two coffees today, thank you very much, iPad in bag, Droid in hand.
Summer outdoors? I shall eat my harvest pumpkin anyway. Spiced, nutmeggy pumpkin. Cinnamon-spiked creamy pumpkin. Blast my A/C with my cozy sweater on while I enjoy my Autumn snacks.
“Paradox-of-choice” problems which are easily solved.
The roommate and I bought Charlotte (Yay Russia Crew) an ice cream maker for her birthday and finally got together to put it to good use this weekend.
Boom. Pumpkin ice cream.
Perfect for an indecisive LA October day.
Now, what to do about my important problems that I can’t make decisions about…
Pumpkin Ice Cream
Recipe from Mr. David Lebovitz
Yield: 1 quart (not enough in my opinion)
1 1/2 cups (375 ml) whole milk
1 cup (250 ml) heavy cream
1/3 cup plus 2 tablespoons (95 g) granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed (60 g) dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup (180 g) canned pumpkin puree (100% pure)
Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.
Warm the mixture until hot and the edges begin to bubble and foam.
Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).
Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.