Archive for the ‘ice cream and cookies and cakes Oh my!’ Category

When my husband came home late last night and began foraging around in the ‘fridge I asked him what he was craving.  His reply, “something cold.”  

Ice cream is a favorite midnight snack around here and there was none to be found.  He settled on a bowl of cereal and I’m thinking I need to be better at keeping ahead of the rotation in my freezer and not forget the “something cold” next time I go shopping.

Then on the other hand, maybe I need to get out my Ice Cream Maker and get creative.

If you’re keeping up here at Fishes and Loaves you noticed that I’ve been planning my Christmas menu.  One item I had considered for dessert was pumpkin ice cream.  Pumpkin pie is a usual suspect but neither one really sounds like a great idea.   I guess I’m kinda pumpkined out since the Harvest Pumpkin Recipe Contest.

I’ve always wanted to try to make sorbet and this cranberry sorbet sounds so cool and satisfying I think it will be my choice for this year…  



Elise over at Simply recipes posted this today.  She’s always got something yummy on the menu and this sorbet is no exception.  Have a look at the recipe and maybe you’ll be adding it to your Christmas Menu.


John 15:16
You did not choose Me, but I chose you and appointed you that you should go and bear fruit, and that your fruit should remain, that whatever you ask the Father in My name He may give you.

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I’m sorry to announce that I did not have an entry for the Pumpkin Recipe contest afterall. I was dissapointed in myself, but I had just been too busy to get to that “experimenting” on the Pumpkin Mole BBQ Sauce I wanted to try.

I still intend to try the recipe out and promise I’ll post it when I do. For now, will you settle for the blue ribbon Pumpkin Ice Cream recipe? Enjoy!

Pumpkin Ice Cream

2 eggs
1/4 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cup whole milk
1 cup sugar
1 cup heavy whipping cream
1 cup canned pumpkin puree (not pumpkin pie filling)

In a sauce pan over medium heat , whisk milk, sugar and eggs.

Stirring constantly, cook until slightly thickened, about 10 min.

Remove from heat.

Whisk in cream, pumpkin, cinnamon and nutmeg.

Chill thoroughly.

Freeze in ice cream maker.

makes about 1 Qt/ .9L

~serve with candied pecans or over spice cake for a nice complement

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