Why did I write about the trip to the pumpkin patch last year? Because I was reminded of the memory after Aaron decided to take a pumpkin his sister brought him and create a recipe for homemade pumpkin pie ice cream with caramel and cinnamon. Here are the fruits of his labor, study and testing, of which I gladly partook.
I won’t give away his secrets, but he literally baked a pumpkin after removing the seeds, infused the essence of said pumpkin into his ice cream mixture, added rum with a variety of other flavors, and then put it into a commercial ice cream maker. It tasted like a frozen version of the first bite of pumpkin pie on Thanksgiving.
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- Memories: Freezing in a Pumpkin Patch
- The Thanksgiving Dinner Feast Was Awesome
- My Search for How to Make the Perfect Vanilla Caramel Latte
- Cinnamon Apple Baked French Toast with Sweet Potatoes
- Cherry Cream Cupcakes
- The Peasant Dishes Continue with a Cream and Chicken Soubise
- Little Man Ice Cream In Denver Lives Up to Its Reputation
- Vanilla Cake with Strawberry Drizzle, Fresh Blueberries, Roasted Peaches, and Whipped Cream
- Glacé Artisan Ice Cream in Leawood, Kansas Is As Good As Everyone Says
- Gourmet Chili with Red Wine
