Well, I have seen enough snow to last me for a very long time. We still have 20-plus inches. The drive has been plowed three times and still is impassable. I have not been able to get my mail for almost a week. My son-in-law, who is a pilot on American Airlines cannot get his 4-wheel drive pickup in and out without getting stuck.
The sun is out, which is good but the temps are 23 degrees, which is bad, so I go along with a lady at our church who was said to have come in on Sunday and said to the class, “I do not want any more snow. I have no where to put it.” AMEN!
I thought it would be exciting to try some snow icecream and bundled up to get the snow. I got to the front deck which had 14 inches of snow on it. Went to the back deck (which has a roof) and it has 10 inches of snow on it. Opened the back screen door and the snow came up to the base of it and went straight out. That meant if I stepped down I would have pretty much disappeared. So we had no snow ice cream but after my daughter said, “Well, mom, you would have had to go around and check the snow well before you brought it in because you have to make sure there is no yellow in it.” I am glad I did not get any snow.
So back to cooking again since that and crossword puzzles, reading my Kindle and watching television is about all there is to do.
I tried to decide what to make during this time and thought that if we cannot have snow ice cream we could make some of our own. It was great, however, eating ice cream during this cold spell is not exactly my favorite thing to do, but I covered up with a fleece blanket after I finished and soon I was back in the freezer trying out seconds.
Pumpkin Ice Cream
1 1/2 cups fat free half and half
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin
Scald half and half in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in the half and half, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl and refrigerate until well chilled. Freeze one of the bowls (or one that will fit) that goes with your mixer and pour contents into bowl. Mix on Stir Speed for 15 minutes. Pour into airtight container and place in freezer. After the mix had been in the freezer for 30 minutes (more if you want to serve later) put one cup of mix into serving dishes and top with Cool Whip that has cinnamon sprinkled in it.
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I have lots of ice cream recipes and will share some with you again soon.
See you next week.
Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.