We’ve been straddling seasons here in the Bay area. In the midst of another heat wave this week…and with a little bit of leftover pumpkin puree in the fridge that I wasn’t sure what to do with…I decided that the best solution to both problems (heat when it should be cool, and leftover pumpkin) was to whip up a batch of pumpkin ice cream. Seriously, we’ve reached the low 100s here in mid October, and in the summertime here it’s necessary to wear sweaters in the morning. I am convinced that the “perfect” California Bay Area weather that I heard all about before moving here is a total farce! (The climate is actually just confused.)
The pumpkin ice cream was delicious, though!
Advertisement
nice! that actually looks delish!
yum- looks delicious.
yum! how do you make it?
Where’s the recipe?!
Oh, and did you hand-dip the cone too? Wowsers.
Sorry to everyone looking for the recipe! I actually improvised it, combining a simple vanilla recipe that I really like and a pumpkin recipe that I don’t really like. The problem is…I didn’t write down the new recipe as I was improvising.
But, I gave both recipes to Weese and told her what I did, then she made up a batch of her own and actually did write it down as she went along, so thanks to Weese, I will post the recipe shortly!
Oh, and yes Lindsey, I did hand dip the cone. I was feeling all ambitious that day.