Out of Your Gourd Good

I'm not the first to think of it by far, but pumpkin makes a great base for smooth, custardy, sweet things. Pie, mousse and ice cream come to mind. You can double up on this recipe if you are making it for a group. I tend to like to make smaller batches because I live alone and can make my way through a pint before growing bored of the flavor. (Here I paired it with homemade granola).

Pumpkin Ice Cream

Makes 3 cups

5 egg yolks

3 ounces brown sugar

1/2 cup half and half

1 cup 2% milk

1 teaspoon vanilla

Dash kosher salt

8 ice cubes of pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

1/2 can sweetened condensed milk

To make the custard whisk the egg yolks with the sugar in a bowl. In a saucepan, heat the half and half and milk over medium heat until just below boiling. In a small, steady stream add the hot milk mixture to the yolks. Return the milk-yolk mixture to the saucepan and return to medium heat. Whisk fairly constantly until thickened, about 10 minutes. Remove from heat and stir in the vanilla and salt. Transfer to a closed container and chill.

Place pumpkin cubes and custard into the container of the Vita-Mix. Add the spices. Start on variable #1. Increase to #10. Run until combined and smooth, 30-40 seconds. 

Transfer back to custard container and freeze for 3 to 4 hours. Place frozen mixture with sweetened condensed milk in the container of the Vita-Mix. Blend on variable #1, increase to #10. Stop as soon as four mounds form. This can be eaten soft serve or frozen a final time for a perfect scoopable ice cream consistency.

Therapeutic Baking

I'm at home sick today. And although it is completely warranted, I find myself with enough energy to bake. Actually, it gives me energy and comfort. It's cathartic to measure things out, have them work as they should and fill the house with the domestic smell of sweetness.

I love my Kitchen-Aid and would never give it up. However, I've found there are some joys to using Thor for baking I never would have expected. Creaming butter and honey (especially if you haven't planned ahead and brought it to room temperature) can take a long time and not fully homogenize. As long as you only use the Vita-Mix for the wet ingredients you won't have to worry about over-mixing the batter.

Typically I add some salt, but the honey has enough sodium it doesn't go missing. This bread is super moist and the lemon oil gives it a lift from being too earthy.

Honey Pumpkin Tea Bread

Makes 1 loaf

(Adapted from the National Honey Board)

1 stick unsalted butter

1 cup honey

1 cup canned pumpkin (not pumpkin pie filling)

2 large eggs

1 teaspoon lemon oil (may substitute 2 teaspoons fresh lemon juice)

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

Preheat the oven to 350 degrees. Spray a 9x5 loaf pan with baking spray.

Combine the butter and the honey in the container of the Vita-Mix. Start on variable #1, increase to #7. Run to completely homogenize the mixture. Add the pumpkin. Blend in on #5, using tamper if any sticks to the sides. Add eggs, lemon oil and vanilla. Run again on #5 as before.

In a medium bowl combine the flour, baking soda and spices with a whisk. Pour the wet mixture over all and fold in. Do not over mix.

Pour into the prepared loaf pan. Bake for 60- 65 minutes. Cool in pan on a wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting.