In our household, Chris and I share cooking duties pretty equally. Actually, during the week, he probably prepares dinner more often than I do because he is usually home first. He has turned into quite the cook, often making pasta or pizza dough from scratch or trying one of the recipes he’s jotted down in his spiral “cooking” notebook. While we both love desserts, he isn’t interested in baking or making desserts unless it’s ice cream. What he really enjoys is making beverages, which is good since I don’t really like to make drinks.
I guess I picked the wrong week to give up ice cream (see my last post). My intentions were good, having recently acquired chef and cookbook author, David Lebovitz’s The Perfect Scoop, I told myself I would explore the somewhat lighter offerings from his granitas and sorbets sections. Blood Orange Granita…Champagne-Cassis Granita…Nectarine Granita…Tangerine Sorbet…Cherry Sorbet. So many choices! I settled on Pink Grapefruit Granita (again, see my last post). It was light, zingy and refreshing. I loved it and felt very satisfied with myself for avoiding most of the fat and some of the calories of full blown ice cream. I was off to a good start.
Chris was cleaning out the fridge and found the pumpkin purée that was leftover from that awful latte recipe, so he decided to make pumpkin ice cream with it. Neither one of us had made ice cream lately, so this was a welcome treat. It is a nice transition from the lighter flavors we’ve been making this summer . The recipe is adapted from our favorite ice cream cookbook author, David Lebovitz. The walnut topping adds some crunch and pairs very well with the pumpkin.
In 1984, President Ronald Reagan signed a proclamation declaring the third Sunday in July as National Ice Cream Day and designated July to be National Ice Cream Month. It coincides with our own proclamation naming this year, 2011, as The Year of the Ice Cream. As you know, Chris has been the diligent ice cream maker, churning ice cream at least once a week. Today, to mark the Day, Month, and Year of the Ice Cream, it was my turn to create a cold concoction – Razzleberry Ice Cream. My inspiration for this flavor came from Marie Callenders’ Razzleberry Pie, which is made with blackberries and raspberries.