Pumpkin

[Mama Mangia]

gotta have:

Pumpkin Ice Cream

1 1/2 cups light cream
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 cream in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in the cream, 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. Refrigerate until well chilled.

Transfer to ice cream maker and process according to manufacturer's instructions.

 

[Mama Mangia]

Pumpkin and Carrot Scones

2 1/3 cups all-purpose flour
1/3 cup brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup shredded carrots
6 tablespoons cold butter
1 cup pumpkin puree
1 teaspoon vanilla
1/4 cup vanilla or plain yogurt (fat reduced or regular but not fat free)
1 large egg
2 tablespoons butter, melted
turbinado sugar

Preheat the oven to 425 degrees F. Grease a large baking sheet or cover it with parchment paper.

1. In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Stir in the grated carrots.

2. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.

3. In another bowl, stir together the pumpkin, vanilla extract, yogurt, and egg. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scones tough.)

4. Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into wedges or use a biscuit cutter to cut them into circles. Place the scones on the prepared baking sheet. Melt the 2 tablespoons of butter and brush on the scone wedges. Sprinkle them with the turbinado sugar to cover.

5. Let bake for 12 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool.

 

[phoenyxstarr]

Hmmm, I might have to make those Pumpkin & Carrot Scones. Maybe I can sneak some carrots back into my husband's diet.