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.
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.
Homemade Pumpkin Ice Cream with Graham Cracker topping
The following are Halloween highlights from 2013. Looking forward to seeing what 2014 will bring.
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!
The Little Spark – 30 Ways to Ignite Your Creativity By Carrie Bloomston – Now Available for Pre-Order!
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.