Pumpkin Ice Cream!

I had to improvise and adapt this recipe from 2 recipes... The recipe I was following called for eggs, but did not mention cooking them... I had never made ice cream before but had seen it done enough times on the Barefoot Contessa to remember... tempering eggs (cause it always scared me).

Pumpkin Ice Cream

2 cup Heavy Cream

1 cup Milk

2 Eggs

3/4 cup Date Syrup *** see recipe below

Cinnamon

Fresh Nutmeg

1 cup Pumpkin Puree

I whisked together the eggs. Then, in a separate container, I mixed the cream, milk, date syrup, cinnamon and nutmeg in a bowl. I put that on the stove until it was hot enough I thought to cook eggs. Then I took two ladles of the liquid and quickly whisked it into the eggs. Then I quickly whisked all the eggs back into the cream mixture on the stove and continued to cook until it got thick and coated the spoon.

Then I put it in my already pre-frozen ice cream attachment and mixed according to my Kitchen Aid directions. 

About 20 minutes later, scooped it all out into an old Chinese food container and stuck in the freezer.

** this is how I would make the recipe again. This is NOT how it went down last night in my kitchen... I'll spare you the dramatic details!

It was quite yummy! I sampled enough of the cream before it got mixed... and licked enough of the spoon to know that totally hard, this ice cream rocks! Not super sweet, but sweet enough for me. And NO CANE SUGAR!

***  Date Syrup

 Ingredients 
10 Medjool dates, pitted (or 20 normal dates, pitted)
1 3/4 cup water
1 tbsp fresh lemon juice

Place all ingredients in a blender and process for a few minutes until smooth and completely blended. Start off slowing to allow the dates to break up initially, and then build up the speed. Store in the refrigerator for up to 3 weeks.

Pumpkin Pancake/Cake/Kugel

Pumpkin Pancake/Cake/Kugel, a photo by Petunia21 on Flickr.

Yesterday, I talked about my "disaster" with the spelt pancake.

I hate throwing things out, especially since 2 cups of spelt flour is not cheap. so I threw in some agave nectar, sprayed a glass pan and threw it in my small toaster oven... it smelt wonderful! But after re-baking like 3 times, I gave up. The texture and consistency is... well, what you see above. Very dense. I ate a piece for breakfast. :)

Pumpkin Yogurt

I had a big of a spelt pancake disaster on Sunday.  Perhaps "Disaster" is a strong word but... once I combined wet to dry... the batter tripled in size, with the elasticity of... pizza dough?

What I think happened, because it seems to be the only factor that has changed... is the baking powder.  When I wrote the recipe, I used... very old baking powder.  Looking back... 3 tsp of baking powder to 2 cups of flour DOES seem a bit excessive, even for my non-baking brain.

I recently opened up a new batch of powder and this is the second time it's happened. The first time I as camping and blamed it on the "elements".

I ended up adding some agave nectar to the batter, and threw it in a pan to bake off... not quite sure WHAT it turned into, its a mix between a pancake, a cake... and kugel.

So I opened up this huge can of pumpkin (to make pumpkin pancakes) and what to do with the remaining pumpkin?

WELL...

This morning I added it to my Greek Yogurt!

So I made Pumpkin Yogurt?

Pumpkin Yogurt

Ingredients:

pumpkin puree
Greek yogurt
date syrup
cinnamon
pinch of clove
Voila!

 

I'm quite pleased with the turnout!