Pumpkin Ice Cream
2 cups milk
3 eggs
1 cup sugar
1 cup cream
1 tsp. vanilla
1 cup pumpkin, canned or baked and pureed
½ cup crystalized ginger, chopped to your liking
Whisk together milk and eggs. Stir in sugar. Cook over medium heat until slightly thickened. Mixture will coat spoon.
Let cool.
Add cream, vanilla, pumpkin, and ginger. Place in refrigerator for a few hours to chill.
Freeze.
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It’s a rare fruit that can fit in the palm of your hand or grace your table with colorful aplomb and also grow to the size of a small car. But such is the pumpkin. Our long Northwest days are a dream for growing the embodiment of Americana and Halloween.
Evoking American farm life and family outings in the crisp fall air, pumpkins are among the most compelling tools farmers have to lure their urban customers into the countryside. “It has become quite a draw,” says Bob Hulbert, whose Dugualla Bay Farms is a short drive north of Oak Harbor. “In the last two years … » More …