But, there are a few goals I hope to accomplish in between lazing around:
1) Talk to a college admissions officer.
2) Add the “read more” feature on this blog. That means learning html and css. Currently, I don’t even know what the difference between the two is.
3) Bake an awesome batch of cinnamon rolls. Boom.
4) Practice my violin at least 3 times, and read a good book.
5) Do a lot of yoga. This will cancel out the enormous amounts of food I’ll be making and consuming.
6) Sleep. Sleep. Sleep.
I intended for this to be a copycat recipe for Starbucks’ pumpkin spice lattes. I don’t know if I succeeded (never had a latte before), but the ice cream is yummy, nonetheless. The coffee flavor is very strong, but the spices manage to make themselves known too. Also, this ice cream has a slightly less-smooth mouthfeel than most ice cream. But, it’s no biggie. I mean, it’s nowhere near as noticeable as the pulp in some orange juices (ick!).
If you enjoy your pumpkin spice lattes, you should try this! And, if you can legally consume alcohol, add 2 tbsp of vodka to the custard before churning. It helps keep the ice cream soft. If not, add it with parent supervison. Please, no sneaking sips! Be smart, people. Be smart!
Happy Thanksgiving break!!!
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar, divided
- 1 1/2 tsp. ground cinnamon
- ½ tsp. grated nutmeg
- ¼ tsp. ground ginger
- dash of ground cloves
- 1 cup whole coffee beans (decaf or regular)
- 5 large egg yolks
- ½ tsp. espresso powder (optional)
- ½ cup pure pumpkin puree (NOT pumpkin pie filling)
1) Combine the cream, milk, ½ cup of the sugar, and spices in a medium saucepan. Stir the mixture over medium heat until the sugar is dissolved. Pour in the coffee beans, and heat until the mixture is just below a simmer. Turn off the heat, cover with a lid, and let it steep for one hour.
2) Reheat the cream mixture over medium heat until it is barely simmering. Meanwhile, whisk together the egg yolks and remaining sugar in a medium bowl. Then, slowly pour half of the cream mixture into the egg yolks,whisking constantly to prevent the yolks from curdling. Pour the egg yolk portion back into the saucepan, and place the entire pan over medium heat. Cook, stirring constantly, until the custard thickens slightly. To test the consistency, dip a wooden spoon or spatula into the custard. It should be thick enough to leave coat of custard on the back of the utensil. Remove the pan from the heat, and pour the custard through a sieve (a metal utensil used for straining and sifting) into a large bowl. Sir in the salt, pumpkin puree, and vanilla extract. Make sure the puree is evenly incorporated. Cover the bowl, and refrigerate until it is thoroughly chilled.
3) Freeze in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream to a freezer safe container and freeze until firm. OR follow the instructions to make ice cream without a machine.
Heavily adapted from annies-eats.com
ICE CREAM WITHOUT A MACHINE
The resulting ice cream will be a bit icier, and not quite as smooth as machine-churned, but will still be tasty!
1) Pour the chilled custard into a wide, freezer-safe container. Freeze for 45 minutes. Then, remove the container from the freezer and whisk the mixture vigorously to break up any frozen chunks. Return to the freezer. Repeat the whisking process every thirty minutes until the ice cream is frozen. This will take around two to three hours.
2) Transfer the ice cream to a freezer-safe container and freeze until ready to serve. *Homemade ice cream, by nature, will freeze harder than store-bought ice cream. Remove the ice cream from the freezer fifteen minutes before you plan on serving it to allow it to soften to a scoopable texture.