An unwelcome heat wave has hit Los Angeles. Well, I don’t welcome it. Maybe people who’ve never lived anywhere else enjoy 100 degree heat in mid-October and welcome it with open arms. I, however, do not. It’s not like I expected to bust out the winter coat any time soon…but I was tricked. The same way the weather here always tricks me, and I fall for it every year. It got chilly last week. It even…gasp!…rained! And, of course, some naïve little part of me hoped the cooler temperatures would stick around, even though I know the ugly truth is that I’ll be picking out my Christmas tree in shorts and a t-shirt.
I’m from Alabama, where it’s currently a balmy 78 degrees. So it’s not as if I grew up in a climate that experiences a chilly fall – September can be one of the hottest months in the south. I’m really not sure where this expectation of mine comes from. I loved back-to-school shopping, bringing home bags of new sweaters and cords and jeans and boots that I couldn’t wait to wear…which, of course, ended up begrudgingly shoved to the back of my closet until mid-November. Hell, I still do the same thing now. I’ve been eyeing a pair of UGG Cardies for weeks. Maybe by the time it’s actually cool enough here to wear something like that, I’ll be able to find them on sale…
I’m doing my best to incorporate little pieces of my fall wardrobe anyway, just so it seems a little more like my fantasy idea of the Halloween season. It’s ridiculously cold in my office, so it’s easy to toss on a light cardigan or pashmina over short sleeves after I get to work… And at least that makes me feel a little fall-ish. The same goes in the kitchen; I still crave certain flavors at certain times of year, even if the weather refuses to cooperate. And right now, I still want pumpkin, even though it’s way too hot to bake a pie or enjoy pumpkin soup. But pumpkin ice cream…? I think that’ll work.
Unfortunately this one requires some hardware…so if you don’t have your own ice cream maker, find a friend who does.
Primal Pumpkin Pecan Ice Cream
2 cups Heavy Cream (or Coconut Milk for dairy-free)
1 cup Organic Canned Pumpkin
1 teaspoon Pure Vanilla Extract
1 & ½ teaspoons Cinnamon
½ teaspoon Ginger
¼ teaspoon Nutmeg
1 teaspoon Stevia Powder
2 tablespoons Organic Apple Butter (make sure the ingredients list nothing but apples and possibly apple juice concentrate)
½ cup Chopped Pecans (to be added at end of process)
In a large bowl, combine all ingredients except for the pecans and blend well with a hand mixer. Pour the mixture into your ice cream maker and follow your model’s instructions. My Cuisinart takes about 20 minutes to make a batch this size. During the last 5 minutes of the process, add the chopped pecans to the ice cream.
Not adding any sugar to the mix will yield an ice cream with more of a “soft serve” texture. It also means that it can get hard when stored in the freezer. If it freezes too hard, just remove it and let it sit at room temperature for 20 or 30 minutes before serving. But for this reason, I prefer to serve it immediately.