It’s the first day of fall in New York today.The air is becoming pleasantly crisp and soon the leaves on the trees will be in gorgeous golden hues and fiery reds. And then, before you know it, it will be winter. Fall always seems to pass by too quickly and maybe that’s why it’s my favorite season – it always keeps me wanting more.
I love fall produce too. Bright red, snappy macintosh apples and lush, golden orange pumpkins even color-coordinate with the changing landscape. To me, the flavors of fall are some of the most warming and gratifying.
One of my all-time favorite flavor memories is pumpkin pie. In the States, you really only have pumpkin pie once or twice a year (usually at Thanksgiving) so the memory exists in a very specific time. In fact, I can remember my first time trying pumpkin pie. Being a very picky eater at the time, I was skeptical of a dessert openly advertising that it had an actual vegetable in it. But the sliver I was served happened to have a generous dollop of whipped cream on it, so I chose to put aside my prejudice and have a taste. I remember being astonished – so unusual, so yummy. I was a convert – long live vegetable desserts!
So here I am in Australia, and summer is quickly approaching. You can’t beat the sunshine, the beach and all the wonderful fresh fruits and vegetables of the season. But, forgive me , my seasonal clock has not been adjusted properly yet – I am craving the fall.
I decided to try out one of the more beautiful compromises I could think of: pumpkin pie ice cream — a nod to the incoming seasons in both where I am at present and where I have been in the past. Very poetic, I know!
Pumpkin Pie Ice Cream Recipe (adapted from epicurious.com)
- 1.5 cups fresh mashed pumpkin (I roasted mine instead of boiling, to give it a more caramelized flavor)
- 1/2 cup brown sugar
- 1/4 cup heavy whipping cream
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 Liter good-quality vanilla ice cream
- Crushed up gingersnap cookies
1. While keeping the vanilla ice cream out to soften, combine first 8 ingredients in a bowl.
2. When the ice cream can be stirred easily, fold in pumpkin mixture and crushed up cookies. Smooth into an airtight container, pop into the freezer until refrozen.
The gingersnap cookies serve as a deconstructed crust – giving it a little crunch where it is needed.
The flavour is spot on – spicy pumpkin pie in creamy from. Craving and homesickness sated.