Long days begin to shorten once again. Earth cools and the leaves begin the burn with various shades of amber. Frigid air stings at my nose, not a painful prick, but an invigorating bite. An awakening of the soul, of something new to come.
A season of warmth, not of stifling temperatures, but of soothing comfort. Here is to flushed cheeks, snug, cozy deer sweaters, your grandma’s warm apple pie, hot chocolate billowing with marshmallows and fireplaces calmly crackling in the background. Let us cast off the busyness of the summer and embrace the joyous tranquility that comes as the gift of autumn.
This spiced ice cream is like a perfect fall day: chilly and frosty but speckled with cinnamon and nutmeg that warms the heart. So go ahead, bring out the scarves, stock up on tea and break out the plaid. It’s here. It’s autumn.
“Behold the old is gone, the new has come”-2 Corinthians 5:17
Recipe: Makes 1 Quart
6 egg yolks
½ cup of brown sugar
2 cups of heavy whipping cream
1 teaspoon of pumpkin pie spice
1 tablespoon of cinnamon
In a small saucepan, heat the whipping cream and spices to a simmer. While the cream is coming up to a simmer, whisk the yolks and sugar together until thick. While continuously whisking, slowly pour the hot cream into the egg yolk mixture. Once all of the ingredients are incorporated, transfer to a double boiler (or a bowl over a pot of simmering water) and stir continuously until thick enough to coat the back of a spoon (about 8 minutes.) Let the mixture cool in the refrigerator until fully chilled. Transfer the base to an ice cream machine and freeze according to the manufacturer’s instructions. Transfer to a container and let ice cream set completely for at least 2 more hours.