When I was in college there was a-now defunct-ice cream shop that made the most irresistible pumpkin ice cream. After initially turning up his nose, my son Ben described it as cold pumpkin pie without the crust, which led us to another idea: fill a crust with this ice cream and then you really have cold pumpkin ice cream pie. Garnish with toasted or spiced pecans.
Yield: MAKES 1½ TO 2 PINTS( More... )
© Ken for MobiPre.COM | mobipre's posterous
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