As I open the door of the freezer, it resembles the north face of the Eiger, and needs addressing. So I wish it “Good morning” and slam the door closed for fear of an avalanche. Further more, if the door is left open it screams like a ‘caught naked’ banshee. The question now is how to outwit it and what to wear for such an auspicious occasion ? Twin set and pearls, long gloves? Oh yes, that should do nicely.
A short while later one is sporting a twin set (two aprons). Pearls (benign of wit and none of wisdom) and the long gloves, both pairs thermal. The outside pair admittedly bedecked with faux bangles, rings and red nails… Oh, don’t start they were a gift!
“Oh I just had to buy them for you, they are so you!”
“Really?” Thinking .. “and I thought you cared?”
Floor covered in a thick layer of beach towels (cracked floor tile from ones last endeavour). A sturdy yet comfy chair, pain killers and a pot of Earl Grey, tripled bin bags (3 bags layered inside one another particularly after the last time broken tile yada yada). On the subject of disposable refuse bags should they now be graded in ‘finity’ like denier, ‘super strength’ err maybe not? Gaffer tape to mute the screamer switch and people who complain about same, a silver ice pick, (every girl should have one), and a Chanel bucket… (and you mean you don’t?) Ok so it’s the buckets name, admittedly written in thick black felt pen, but it is a red heart-shaped bucket and written in a chichi font. Most men avoid it like the plague, so whose laughing now?
It’s warm and sunny outside but there’s a chill in the air by end the end of the day, dare I say the calm before the fall, for our American chums who love a little home-styled-spoonerism from thyme to thyme?
It seemed appropriate to add to the millions of other pumpkin ice cream ideas but as Autumn desserts go this one is a tad alternative. As if?
I can’t find tinned pumpkin i.e. today in the UK for me! Was offered a 60 kilo one if I could use it? Settled for a small selection including some that have a variety of table-dressing possibilities about them.
Fresh pulp can be easily microwaved needing about 7 minutes to the pound/half kilo. Gifting a lovely syrup so I add spices at this time and also some brown sugar, to taste though not essential. Maple or agave would add a sweet earthy tone as would Masala wine.
Zap in a microwave with your chosen spices, I’m currently in ‘ cinnamon avoidance mode’ otherwise every thing seemingly tastes the same for the next four months. So have used all spice and ground ginger in this instance. A microwave appropriate jug, with an equally appropriate microwave friendly plate on top. Once nuked, taste, adding more rich, soft, dark sugar which will lovingly melt into the liquid from the blasted pumpkin.
No, no, not the blasted pumpkin the then blasted pumpkin once microwaved! It makes a devoutly swift and delicious syrup. Taste, adjust to your preference and then leave to cool, before whizzing it a processor or working out your “bingo wings”. I then added a knob of butter and somewhere between 2-3-4 tables spoons of thick double cream. (let’s just say a jolly decent slosh for the sake of argument)
Make your favorite vanilla ice cream, or gelato base or use or some slightly softened store-bought. This is a wonderful upgrade for that half used/empty tub of vanilla or honeycomb ice cream. Returning us to the better mind-set of a tub now full. It won’t look hugely elegant but it certainly upgrades and ‘Autunm-ises’ the average or lack lustre. A 50-50 mix works as shown.
Should you be diabetic, gluten-free, lacteally inconsistent, dyspraxic, voluptuous/ veggie/vegan, an avid collector of garage door handles, are happy to sit in a damp field for hours hoping to out wit a fish that you never intend to eat, or are maybe just plain picky… I respectfully suggest that you use the frozen iced cream base, coconut, gelato, of choice, preference or necessity? Omit any thing you don’t like or shouldn’t eat. Though you may wish to consider dressing your glasses with some, or all of the following, all subject to personal preclusion.
Freeze in the, absolutely had to buy it three years ago and never used, ice cream maker according to the manufacturer’s directions or alternatively slosh it all into a suitable lidded container or a spooky mould for Halloween. Stash in the freezer (mine now capacious if not cavernous) freezer for a minimum of 6 hours.
Shown here the newly upgraded ice cream is served in shot glasses. Dress your ice cream shots with dark liquid caramel, add some dried mixed seeds, including pumpkin. Place the shot glass on an edible coaster made from a ginger snap, cookie/biscuit for all and sundry to wander around with at a Halloween do, a bonfire night, fire works or thanks giving party or simply…
Serve at Will as he will likely be as thrilled to enjoy it as the rest of us.
Love it. It looks delicious!
This looks and sound amazing! I am usually an anti pumpkin person because it all tastes so fake and manufactured. This looks like it would be yummy and the dark brown sugar – divine.
Love it (How did you know I collect garage door handles :)) ) ihave just made some of Ginger snap biscuits which he suggests make good bases for ‘ice cream sandwiches’ for pumpkin ice cream.
Looks delicious! You had me at “Pimped Pumpkin…” 🙂
Yum! This looks so decadent and delicious!
You had me gigging at every step! Surely you can’t buy tinned pumpkin, or are you, as we aussies say “taking the piss”? Underneath all the humour I suspect this would taste delicious. Off to polish my door handles now 🙂
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I love it! One blasted pumpkin turned into a silk purse. Good to hear from you again!
This looks amazing! Great post, I love the photographs and how you put it together! 💛
Oh dear lord! Yes! Aaaaaaalll of the ice cream!!!!
Wow pumpkin ice cream – now that’s something you wouldn’t easily find in a store – looks delicious!
I never would have thought of eating (or making) pumpkin ice-cream but after seeing your photos and reading your very humorous post, I think I need to eat some.
Haha, made me laugh! Lovely recipe, will definitely try a dairy free version…. Yes I am one of those….! 😂
Hello, how did you know I adore pumpkin anything??? -Kat
I love this blog, it’s amazing, and thanks for following me
The idea of cutting into the pumpkins to make a beautiful display for this ice cream is genius and elegant!
Wow! I’m skipping going out trick or treating and staying in and making this! Thank you for sharing!
Looks delicious! Can I have some please?
Delish!! Thanks for sharing.
P.S. Thanks for visiting my blog.
The presentation is so festive!
Love the glass inside the pumpkin–so cute!
YUM! Can you open a shop near me? I love your sense of humor.
I’m so happy your blog exists!!
I adore your style and the fun you have with words. An ice cream addict – quite literally won’t leave it alone until it’s all gone, this delight sounds wonderful to me. I recently noticed the same aversion to cinnamon, so I substitute with cardamom. It’s not the same, but so far it has worked for me. Thanks for visiting my newbie blog!
Yum, Yum, YUMMMMMM!!!!!
Hi, thanks for stoping and liking my blog, I never thought of pumpkin icecream but after seeing yours I may try it. Your presentation is beautiful .
Reading this post, I wish I would have bought that pumpkin at my farmer’s marker. This looks so divine. Thank you for reading my blog, I do hope you will come back from time to time.
Looks and sounds Amazing! And on a sidenote- I like your style