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Butcher’s block - Oct. 2, 2013

Throughout high school and college I worked as a server at a local steakhouse, and as a server you see and hear it all. You know who the cheapskates are, who will run you to death, and who will make your night with a big tip, and in a category all by themselves are the ones labeled, “those people.” “Those people,” are worse than the no tippers; they also have small little humans who run and scream throughout the restaurant with no reprimand, they feel the need to touch everything, and they annoy every other patron in the building.

While out with my best friend and her husband over the weekend - she also worked with me and knows all too well “those people,” - she and I realized as our girls ran throughout the ice cream store we had become our own worst nightmares, “those people!” To our credit however the building was empty and it wasn’t our fault the ice cream store only served sugar, right?

Anyway, the rainy fall day and the thought of ice cream lingered with me so here is a combination of two of my favorite things, pumpkin and ice cream!

Pumpkin Ice Cream

2 cups heavy whipping cream

1.5 cups canned pumpkin

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 cup packed brown sugar

1 teaspoon vanilla (I prefer fresh vanilla bean so I substitute 2 vanilla bean stalks)

1/4 teaspoon salt

1/8 teaspoon ground cloves

1 teaspoon nutmeg (optional)

Mix all ingredients in large bowl until sugar is dissolved. Fill ice cream cylinder 2/3 full and freeze. Refrigerate remaining mixture until ready to freeze. Once ready, transfer to freezer container and freeze for 2 to 4 hours before serving.

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