Pumpkin Cookies and Cream Ice Cream Recipe

May 13, 2021Cookies Recipes

When it comes to holiday food, I like to stick pretty close to tradition. Brisket? Grandma style. Latkes? Plain and simple. But dessert is where I get to play. By the dessert course your guests are tired and malleable, and it’s the only time of the night I can convince the family that bourbon in pie is a good idea.

Speaking of pie, let’s talk about pumpkin pie. I know there are many of you who like—nay, love—pumpkin pie. To you I say god bless and good luck, may you enjoy your pumpkin pie forevermore.

I like pumpkin pie, but I find myself eating it more out of a sense of holiday obligation than genuine interest. The starchy creaminess in crust-bound custard just doesn’t do it for me the way, say, a lemon meringue does. But if you took that pie custard, churned it in an ice cream machine, and stirred in crushed gingersnaps and candied ginger? Now we’re talking. Meet pumpkin pie ice cream, my—and I hope soon to be your—solution to the holiday baking rut.

It’s a straightforward custard as ice creams go: pumpkin purée, brown sugar, and tastes of cinnamon, clove, and nutmeg. But it receives some definite personality from star anise and whiskey: rye for something spicy, bourbon for something more vanilla, or hey why not Scotch because it’s your ice cream and you can do what you want. The amounts in the recipe are small, but their impact isn’t.

Read More

More Recipes to Love ❤
Walnut Cupcakes with Maple Frosting

Walnut Cupcakes with Maple Frosting

Ingredients:Cupcakes:½ cup granulated sugar½ cup packed brown sugar6 tablespoons butter, softened3 large eggs1 teaspoon vanilla extract8 ounces cake flour (about 2 cups)½ teaspoon baking soda¼ teaspoon salt¼ teaspoon ground cinnamon½ cup buttermilk⅓ cup plus 2 tablespoons walnuts, toasted, chopped, and dividedFrosting:½ teaspoon cream of tartar3 large egg whites¾ cup maple sugar or granulated sugar¼ cup…

Crab Cakes with Remoulade

Crab Cakes with Remoulade

Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced

Black Bean Cakes

Black Bean Cakes

Ingredients:Cakes:3 tablespoons canola oil, divided5 large eggs, divided1 (15-ounce) can black beans, rinsed and drained½ cup panko, divided¼ cup finely chopped green onions2 tablespoons chopped fresh cilantro¾ teaspoon ground cumin¼ teaspoon kosher salt¼ teaspoon ground red pepper1 garlic clove, mincedSalad:1 ½ tablespoons olive oil1 ½ teaspoons fresh lime juice½ teaspoon Dijon mustard¼ teaspoon kosher salt¼…

Born again tomato sandwich

Born again tomato sandwich

Ingredients:1 tablespoon simple tahini dressing (described in step 2)2 rice cakes (I like the ultra thin kind)1 perfect summer tomato, medium sized1/2 small avocado (optional but tasty)coarse sea salt and ground black pepper

Eccles cakes

Eccles cakes

MAKING IT DIFFERENTHere I’ve kept the size traditional, butyou can also make them a lot smaller – callthem Iccle Eccles and serve with coffee.I also make a big 20cm cake which I servewarm as a dessert in slices with vanilla icecream. It’s not authentic, but try addingdiced, peeled pear or cooking apple tothe currant mixture.

Tteokguk (Korean Rice Cake Soup)

Tteokguk (Korean Rice Cake Soup)

Tteokguk, a Korean rice cake soup, is a must-have for the first day of the Lunar New Year, called Seollal. Chewy oval rice cakes are simmered in a light beef broth and topped with shredded brisket, thin ribbons of egg omelet, fragrant scallions, and roasted seaweed. It’s a comforting dish to welcome in the new…