Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
Let me guess: you’re ready for pumpkin desserts even though it’s still hot outside. Are you already ordering pumpkin spice lattes? Is that you in the drive-thru line in front of me, accepting a venti pumpkin spice latte through the window with eagerness unparalleled at 7am? It’s cool. I'll wait the extra 10 seconds in line so that you can Instagram it, too. Don’t forget the hashtag #PSL10.
I’m ready for pumpkin desserts, too. In fact, when we were in Chicago last weekend, we took a quick trip to Amish country where my husband ordered pumpkin pie. I was a little embarrassed because he ate his pie so quickly that the waitress thought she forgot to serve it. Those sweet Amish ladies must have assumed I starve my husband of the delights of pie. When in fact, he eats PLENTY of desserts (including an entire pan of this one).
Let’s ease into this pumpkin season with a frozen pumpkin dessert. I made you an intense pumpkin ice cream. You’re going to love it. Because pumpkin is so dense and rich, you don’t need heavy cream for this recipe---whole milk only. So, essentially, this ice cream is good for you. Also, I knew you needed extra protein, so I stirred in meringue streaks after it churned. Wait, that’s a lie. I love the taste of fluffy meringue in ice cream. By the way, if raw egg whites both you, use pasteurized eggs, ok?
One more question: do you or do you not want salted caramel sauce on top of this mess?
You do. Trust me.
The perfect pumpkin dessert for the warm weather. Recipe adapted from David Lebovitz's Sweet Potato Ice Cream in his book The Perfect Scoop (10 Speed Press, 2007).Pumpkin Meringue Ice Cream
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 152Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 76mgCarbohydrates: 37gFiber: 2gSugar: 33gProtein: 2g
Erin @ Meaningful Eats says
This sounds divine!!
Jessica @ Floptimism says
Raw egg whites kind of make me nervous, but I actually JUST tried a meringue frosting last night and no one died, so I think that's a sign that this ice cream needs to be in my life asap. I love the recipe so much, I featured it on my blog's Weekend Wrap-Up today, and wanted to let you know and thank you for your amazing idea. Enjoy your weekend!
Here's a link to the wrap-up -- feel free to stop by and grab a badge for your post!
http://www.floptimism.com/2013/10/weekend-wrap-up-pumpkin.html#more-1844