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.
Thank you, Starbucks! PSL, barista-speak for the Pumpkin Spice Latte, is my favorite espresso drink at Starbucks. However, it is a seasonal drink, available only from late August to January. The reemergence of PSL signals the arrival of the fall season. Forget that we are still experiencing beautiful beach weather here in Southern California and that my tomatoes are producing like it’s the middle of August. When Starbucks says it’s fall, it’s fall, darn it!