Pumpkins on porches and helmets on players… I could launch into a lengthy rendition of “My Favorite Things” with a Fall related theme, but I’ll save you the torture. 🙂
A list of all the reasons why Fall is my favorite time of year would never end. I know tons of you feel the same way, so I’m taking this opportunity to let you tell me your reasons and … enter another giveaway! This time you’ll be receiving some seriously awesome Fall related gifts, not the least of which is some killer authentic maple syrup from Vermont.
As before, please leave a comment below telling me why Fall is your favorite season. For an additional entry, head over to the Facebook page and do the same, please switch up the answer :).
The deadline to enter is a week from today – Wednesday, November 2, 2011, Noon EST.
Now, on to today’s recipe. I’m hoping to get all things pumpkin and comforting up between Soupy Sundays and Touchdown Thursdays… quite the undertaking – wish me luck!
This pumpkin beer ice cream is outstanding! It takes exactly like a slice of pumpkin pie, with an extra kick of love at the end. And the crisps? Well who says apple pie should be the only one with this cheesy sidekick.
My only complaint since purchasing my Cuisinart Ice Cream Maker is that all recipes I’ve tried have left me with an ice cream that has the consistency closer to that of sorbet or gelato. If anyone has a tip to get it more like Ben & Jerry’s, please pass it along.
Other than that, this ice cream is the jam, and perfect for an adult Halloween get-together. Halloween?! I can’t believe it’s already here! Happy trick or treating friends.
Pumpkin Beer Ice Cream
9 egg yolks
3⁄4 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1 teaspoon nutmeg
1/4 teaspoon cloves
1/4 t ground allspice
1⁄4 teaspoon salt
2 cups heavy cream
1 cup canned unsweetened pumpkin puree
1/3 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons Cognac
12 ounces pumpkin beer (I used Schlafly Pumpkin Ale)
In a large mixing bowl, beat together egg yolks and 1/4 cup brown sugar until light and fluffy. Add cinnamon, ginger, nutmeg, cloves, allspice, salt, and 1/2 cup cream. Combine until smooth.
In a saucepan, combine 1 1/2 cup of cream and 1/2 cup of the brown sugar. Warm over medium heat, until small bubbles form at the edges of the mixture – around 5 minutes.
Remove cream mixture from heat, whisking constantly, slowly add cream to egg mixture.
In a bowl, whisk together the pumpkin puree, maple syrup, vanilla and cognac. Whisk in beer.
Pour beer and cream mixture back into the saucepan. Cook over low heat until mixture thickens and coats the back of a spoon. Do not let the custard boil.
Place in a large bowl, cover with plastic wrap (directly on the custard’s surface) and refrigerate for at least 3 hours, preferably overnight.
Freeze in an ice cream maker according to manufacturer’s instructions.
Serve with maple syrup and cheese crisps.
8 tablespoons Extra Sharp Cheddar Cheese
1/4 teaspoon cinnamon
Preheat over to 350 degrees.
Toss cheese with cinnamon.
On a baking sheet lined with a Silpat, form 4 mounds of cheese, 2 tablespoons each.
Cook for six minutes.
Allow to cool, and shape as desired.