Lovely For You

I love hiking outside during great Fall weather in the Sonoran Desert. On a recent hike in Flagstaff, AZ I spotted several hearts on the trail. Some of them are man made but still pretty to come upon. Here are some highlights that inspire me to get out my opaque watercolors and paint these pretty pictures.

20140921_092525

 

 

 

 

 

 

 

 

 

20140921_093902

 

 

 

 

 

 

 

 

 

 

 

20140921_093942

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

20140921_092824

 

 

 

 

 

 

 

 

 

20140921_092816

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

20140921_092759

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FacebookTwitterGoogle+PinterestShare
Homemade Pumpkin Ice Cream with Graham Cracker topping

Homemade Pumpkin Ice cream with Graham Cracker Dust

Ingredients:

  • 1 cup pumpkin puree canned
  • 1 tsp. vanilla extract
  • 2 cups heavy cream
  • 3/4 cup firmly packed dark brown sugar
  • 5 egg yolks
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, around 5 minutes.

In a bowl, combine egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping to a low simmer, until it is thick enough to coat the back of the spoon. Around  5 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Fill a zip lock back with graham crackers and smash into a fine powder.

Place frozen ice cream in fun cups, sprinkle with graham cracker dust and Serve.

Enjoy!

Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).

Homemade Pumpkin Ice Cream with Graham Cracker topping

The following are Halloween highlights from 2013. Looking forward to seeing what 2014 will bring.

101_6987

Halloween Finger Tips

Bean and Ham Soup

Bean and Ham Soup

Pumpkin Cookie

Pumpkin Cookie

Ghost Cookie

Ghost Cookie

I love fall and spending a day with my little ladies at a pumpkin patch is a day well spent. We road a hay ride from the events plaza at the Desert Botanical Garden out to the pumpkin patch in the desert – yup they grow here, even in the desert! Then we decorated pumpkins, ate kettle corn and drank cider. Happy Fall!

 

IMG_20141025_115535

 

20141025_113431

 

20141025_113448

 

20141025_113723

 

20141025_113111

 

20141025_113305

 

 

The Little Spark – 30 Ways to Ignite Your Creativity By Carrie Bloomston – Now Available for Pre-Order!

Screen shot 2014-09-03 at 2.09.01 PM

My creative practice is featured in this book. Please pre-order and buy this amazing book as holiday gifts by my delightful friend and fellow Phoenician Creative Carrie Bloomston.

Related Posts with Thumbnails