Now that it’s cooler outside, my ice cream maker is working so much better. It has finally decided to cooperate. During the hot summer months, I could churn and churn without results because the frozen canister would defrost so quickly in the 80 degree weather. Now, it works like a charm – I can get ice cream in 20 minutes. Luckily, I appreciate ice cream year ’round, so eating massive amounts of ice cream now makes me just as happy as eating it during the summer.
So now I’ve started churning out batch after batch of ice cream. The most current flavor is pumpkin pie ice cream with molasses cookie crumbles.
As you can see, this ice cream makes for great ginger molasses and pumpkin pie ice cream sandwiches. For the cookies, follow this recipe.
Pumpkin Pie Ice Cream
Ingredients:
1 cup heavy cream
1 cup milk
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
4 egg yolks
1 cup pumpkin puree
1 splash bourbon
A handful of gingersnap crumbs or ginger molasses cookie crumbs.
Directions:
1. Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one tablespoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
6. Strain mixture with a sieve to remove clumps.
7. Add pumpkin puree and stir.
8. Chill the mixture in the fridge.
9. Freeze according to the instructions for your ice cream machine. (Add crumbs when the ice cream begins to become the texture of soft serve.)
We’re asking executive chefs at local restaurants what dishes they’ll have on their Thanksgiving menu … at home. 
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