You may have noticed that there have been no traces of fall here on the blog. While the rest of the blogosphere dove head first into pumpkin oatmeal and apple pie, I was here making myself lemonade and pretending to be on the beach. Don’t get me wrong, I love fall. I really do. In fact, if you asked me anywhere between the ages of 4 and 18 what my favorite season was, I would have proudly answered “Fall!” without hesitation. But that was before I left Georgia to go to college in Massachusetts, where fall is but a few brief weeks of really pretty trees before the freezing, harsh, relentless, unforgiving, endless, sorrowful, dooming, sadistic, depressing, painful, cruel, taunting, and dark 5 month winter. I’m shaking under my Snuggie right now just thinking about it. So until the trauma from that last Nor’easter wears off, the thought of the cold seasons will not be something I’m excited about. But along with fall comes sweaters, apple picking, cinnamon, boots, and pie…and that is something to be excited about.

In the spirit of welcoming in the new season, I decided to make a pumpkin spice ice cream. It is still 84 degrees here after all!

When I was making this ice cream I was aiming for the flavors that I so enjoy in the pumpkin spice coffees that Dunkin’ Donuts and Starbucks have at this time of year. I got just the flavor I was hoping for! Just a hint of all those spices that remind you of pie and a little extra richness from the pumpkin.

The best thing about making ice cream is that it takes no time at all but the end result is very impressive. I probably spent 2 minutes of active prep time on this recipe. Then I just let the machine do it’s work!

It’s like magic!

Pumpkin Spice Ice Cream

• 1 c. heavy cream
• 1 c. 2% milk
• 1/3 c. pure pumpkin purée
• 1/3 c. sugar
• 1 t. vanilla extract
• 1/2 t. cinnamon
• dash of ginger
• dash of allspice
• dash of nutmeg

-Whisk all the ingredients together until everything is completely combined.

-Freeze according to your ice cream maker’s directions.

-Place the ice cream in a freezer-safe container in the freezer for at least 2 hours to firm up completely. Scoop and enjoy! Makes 4 servings.

Now if you’ll excuse me, I’m going to go eat my ice cream and enjoy temps in the 80’s. Did I mention that I love Virginia?

Here’s to a fun (and not too cold) fall!

Thanks for reading!

-Lauren