Oh heeeeyyyy, sweet, creamy, pumpkin-y dessert! Other than my brain not fetching a better word than pumpkin-y, there is nothing wrong and everything right about this Pumpkin Pie Ice Cream. I’m not always a huge dessert person because… there’s wine for that. But I am weak for this ice cream, specifically for its super smooth and perfectly thick texture. We’re not messing around: there are 6 egg yolks and 2 cups of cream in here – please don’t try to sub milk or leave a yolk out. You deserve all the fatty richness this ice cream provides, I promise. It’s good stuff. It also offers some bonus texture of crushed ginger snaps. I highly recommend this Pumpkin Pie Ice Cream for your Thanksgiving dessert if you’re not in the mood to make a pie. Or, whatever, serve it ON your pie. No judgement here.
churn, baby, churn
As per usual, I’m going to plug my loyal friend, this ice cream machine. It’s the best and super simple to use. If you’re going to make ice cream at home, which you absolutely should because its easier than you think and tastier than store bought, the Cuisinart ice cream machine is the way to go.
To prep the ice cream for the machine, just whisk together the egg yolks and sugar, heat the cream and pumpkin, temper your eggs by pouring a 1/2 C of the cream/pumpkin mixture into the bowl with the eggs then transferring it all back into the pot. Stir it in a figure-8 motion…
until it’s thick enough to coat the back of spoon – you should be able to draw a line through it with your finger:
Add in the salt, vanilla, and pumpkin pie spice, taste and add another pinch of salt if you like (I do), then chill it for 6 ours or overnight. The rest of the work is all done in the machine, guys!
P.S. Can I offer one other quick suggestion for appropriate ways to enjoy this ice cream? Courtesy of my fire pit-loving husband: toast a marshmallow and pop it on top. Pumpkin + marshmallow = 💕
9 ginger snap cookies, crushed (plus extra if you want some for topping the ice cream)
In a medium bowl, whisk sugar and egg yolks together until they become pale yellow – about 150 whisks.
Combine heavy cream and pumpkin purée in a pot over medium-low heat and cook, stirring occasionally, until slightly thick. Remove from heat.
Add a 1/2 C of the cream mixture to the bowl with the egg yolks and stir to combine. Transfer the egg yolk mixture to the pot with the cream and cook over medium-low heat, stirring in figure-8’s, until the mixture is thick enough to coat the back of a spoon. You should be able to draw a line through the coating on the spoon with your finger.
Stir in the vanilla, salt, and pumpkin pie spice and taste. I like to add another tiny pinch of salt at this point but it’s up to you.
Strain the mixture through a fine mesh strainer into a bowl, cover it with plastic wrap, and chill at least 6 hours or overnight. Transfer to your ice cream machine and churn for about 25-30 minutes or according to your machine’s instructions. In the last 5 minutes of churning, pour in the crushed ginger snaps. Transfer to a storage container and freeze for at least 4 hours before serving. Top with additional crushed ginger snaps if you like.
Apple cider, onions, chipotle peppers, apple butter, apple cider vinegar… and a big hunk of pork cooked right down in it. All of this. Right now. 🙏 This beautiful mess is too easy not to do and it oozes Fall on the Outer Banks. It’s all red-orange leaves and crisp mornings around here and this weather begs for some slow, easy cooking.
Tucked comfortably into a live oak-shaded nook of Duck’s Scarborough Faire sits Treehouse Coffee Co. and Biscuits, a cool, comfortable, inviting space that is the personification of its owner, Craig Readman. Time slows down a bit when you’re talking to Craig, he radiates a peaceful calmness that’s contagious and relaxing and there’s a connectedness about him that seeps into his restaurant at every turn. The handsome hardwoods and grey tones on the walls are a cozy back drop for the shiny, state-of-the-art coffee equipment housed behind the front counter where friendly baristas greet you and take your order. You can watch as they quietly and patiently prepare your coffee or tea, a methodical process that feels soothing in a way, like someone is really doing something special just for you. It sets the tone for your day in the best way.
This is how I wan to eat all the time: roasty vegetables, with something fresh and creamy, showered with a crunchy, salty topping. Harissa Carrots with Yogurt and Chaat Masala Granola, I luh’ you. I actually just read in Bon Appetit magazine that charred carrots with yogurt is on their list of things they are ready to see go away. Yet, here I am, posting this recipe. Because it is amazingly good! With the perfect combo of sweet, tangy, salty, roasty, crunchy… I just can’t agree, Bon Appetit! Super-roasted, spicy carrots on top of cooling, tangy yogurt, topped with this crispy, salty granola are still a good thing. So, here we go.
I met Wayne and Shawn Everhart of South Beach Takeout, Catering, & Delivery in between the lunch and dinner rush on a Wednesday afternoon. These guys are all “yes ma’am’s” and “no ma’am’s” with lots of eye contact and polite, fluid conversation. They’re the type of guys you’d love to bring home to mom- charming and friendly, not to mention super-talented in the kitchen. They both come across a little modest and reserved but any shyness is unwarranted. Wayne, Shawn, their sister Miranda, and the rest of the Everhart family with a hand in the restaurant, could afford to be a bit cocky. With a contemporary mix of Asian, Mexican, and American food plus plenty of guilty pleasures and outside-the-box vegan options on the menu, the flavors here are deliciously loud and alluring, benefiting from homemade sauces, fresh ingredients, and edgy concepts. This food is recognizable but with interesting twists, offering something for everybody.
We’re ready for this, right? Pumpkin stuff? Even though we have highs in the 90’s on the OBX this week? Yes! It is October and I am here for all the pumpkiny squashy goodness! In the name of trying to force autumn vibes into our lives, here is Pumpkin Gnocchi with step-by-step instructions.
This nutty, citrusy, rich-tasting Pecan Kale Pesto is kale’s best version of itself. Please, don’t even eat another piece of kale until you try it in this pesto.
The recipe is a mishmash of Vivian Howard’s almond pesto from this cookbook (I am crazy about this book – so many southern gems in there) and a pecan pesto I had with veggie ravioli at one of the best restaurants on the OBX – The Saltbox Cafe.
Muffins and a hurricane. Dorian passed through last week and we are fine and grateful but other parts of the OBX were not so lucky. Here is a great way to help a very special foodie in Ocracoke whose business was destroyed. Meanwhile, Joey, Bear, and I spent hurricane day watching the storm and making Banana Pecan Muffins with Streusel Topping. Dramatic skies and a neighborhood on the verge of disruption really brings out the need for comfort food and these muffins hit the spot. Let’s talk nutty, cinnamon-y baked goods, shall we?
Contrast! Salty, nutty, sweet, and spicy contrast is just squealing out of this Chaat Masala Granola. It’s a savory granola, which, you could say with an eye roll. Like, “What am I going to do with savory granola?🙄” Or, you could say with an excited gasp, like, “Oooooo, savory granola!😱”I say it like the latter. Eat this delicious crunch-bomb on it’s own as a snack or use it to add crispy yummy contrast to other foods, like yogurt, roasted veggies, salads, fruit, or rice. It’s not sooooo savory that it can’t pass for breakfast on that yogurt; I’ve done that every day this week. But it is just the right savoriness for those spicy roasted carrots or that olive-oily cauliflower rice.
This creamy, veggie-loaded, sweet and spicy Chicken in Coconut Milk with Swoodles is a twist on this Brazilian Chicken recipe my mom introduced me to a few years ago. Chicken and I are good buddies, I love it and will eat it every night if you let me. If you add warm spices and coconut milk, I’m there, with bells on, fork in hand.
Much like this peanutty-curry-chicken thing, I’ve made this dish so many times over the years that it’s slowly morphed into almost a completely new thing. I stuck with the original recipe’s spice combo: cayenne, cumin, turmeric, and coriander (from my fave spice shop: mine!). But I chopped up the chicken (bite-sized pieces expedite getting this goodness into my mouth), added a little chicken bullion, brown sugar, and extra veggies (flavor!), and stirred in some swoodles to round it all out (swoodles = spiralized sweet potatoes=💗).