Why, hello there, September! I can’t believe you’re here already.
Wait, what? You’ve been here for two weeks already, you say?
I guess time flies when you’re being lazy – a lazy blogger, that is. I must admit that I’ve been suffering from a bit of writer’s block the past few weeks, but it’s not from lack of trying. Every time I’ve opened up a brand spanking new Word doc with the best intentions of writing a post, I somehow end up on Google, Etsy, or Pinterest, searching for things like “rustic wedding guest book alternatives” or “Brigitte Bardot inspired wedding hair.”
Fifty Pins and half a bag of chocolate chips later, I’m back at square one. No blog post, but ten more things on my wedding to-do list!
I think every creative cell in my body is currently being monopolized by our impending nuptials in October (we’re about a month away, now!). There’s no activity that kills 5 hours quite like looking at ten thousand tiny pictures of various DIY mason jar projects on Pinterest, or browsing custom rubber stamps on Etsy thinking “HAY I CAN DO THAT” and then heading into a downward spiral of kraft paper and emotions.
I don’t know about you, but I’m 100% ready for fall! You’d think after spending the first half of 2014 under a sheet of Ohio ice and snow, chilly weather would be the last thing on my mind. But I just can’t help it!
The fall season is just so conducive to all of my favorite activities…like eating, sleeping, and laying on the couch in big comfy sweaters, watching football and snacking upon copious amounts of carbs covered in cheese sauces. It’s just the best, isn’t it?
I know I may be getting ahead of myself here; it’s not quite yet fall…officially. But I’d like to point out that Starbucks released its infamous Pumpkin Spice Lattes at the end of August this year (nearly a month early!), and that’s got to mean something. When one of the world’s largest retailers decides it’s time for a change of seasons, I’m going to respond accordingly (especially since said season happens to be my favorite!) After all, it’s my duty as a consumer to react favorably to seasonal marketing tactics; particularly those that involve pumpkin, sugar, spice, and whipped cream.
I’ve been wanting to make a pumpkin spice latte ice cream ever since I started this blog last year, but it didn’t quite make it on the list for 2013. However, this year I wanted to offer it the treatment it deserves – complete with its very own decorative accents!
In all my laziness, I was determined to make a non-egg version of this, but you guys, it just wasn’t good. It tasted like a PSL, but the texture turned out super icy and flaky. So much for my blossoming culinary skills – don’t skip the egg on this one! Also don’t skip the step where you soak the espresso beans – I know it’s annoying, but 1) it makes your house smell lovely, like a coffee shop and 2) it really amps up the coffee flavor. Without the coffee beans, you’re left with just pumpkin ice cream (which is awesome…but not PSL-category awesome).
This tastes just like a classic PSL but better, because its homemade, creamy, and you can eat it with a spoon 🙂
What’s your favorite fall tradition?
Pumpkin Spice Latte Ice Cream
Adapted from Annie’s Eats
Yield: 1 Quart
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1¼ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
Large pinch ground cloves
1 cup whole coffee beans
5 large egg yolks
1½ tbsp. espresso powder
1 cup 100% pumpkin puree (homemade or store bought)
1) In a saucepan over medium heat, combine the heavy cream, whole milk, sugar, and spices. Heat, stirring occasionally, until mixture starts to steam slightly and you can no longer feel the grittiness of the sugar. Stir in the coffee beans, then remove from heat and cover, letting the mixture steep for 1 hour.
2) In a medium bowl, whisk the egg yolks just slightly to break them up. Return the saucepan to the stove, and heat at medium temperature until it begins to steam once again. Now you can do the typical French style ice cream thing – pour the hot dairy mixture into the yolks, a little at a time, taking care to whisk the eggs constantly so that they don’t curdle. Once all of the dairy is incorporated into the eggs, return the entire mixture to the saucepan and place over medium heat. Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 15 minutes).
3) Pour the custard through a mesh strainer into a storage container (this will catch the espresso beans and any gritty spices that weren’t quite caught during cooking). Stir in the espresso powder (optional – but adds great flavor) and mix until dissolved. Stir in the pumpkin puree. Let cool slightly, then cover and refrigerate until completely chilled (at least two hours, but preferably overnight for the best results).
4) Freeze in an ice cream maker according to the manufacturer’s instructions.
5) Enjoy!!! Serve in a big coffee mug with a dollop of cinnamon spiced whipped cream.