Thursday, October 23, 2014

Tea for Five

Today we had our traditional tea with Nonnie.
Emily and Kristin came up with a quick and easy
menu since we were rather short on time.



Pumpkin Ice Cream

3 c vanilla coconut milk divided
6 egg yolks
3/4 c sugar
1 t pumpkin pie spice
1 1/2 pureed cooked pumpkin

Scald 1 1/2 c milk in heavy sauce pan.  Whisk yolks and sugar in med. bowl.
Gradually whisk in scalded milk and add spice.  Return to sauce pan and stir
over med. heat until thickened.  (about 10 min. -- do not boil)
Remove from heat.  Whisk in remaining milk and pumpkin.  Refrigerate until
well chilled.  Place in your ice cream maker and follow directions 
according to your machine.  We placed ours in the freezer for two hours 
afterward which gave it a wonderful consistency.  
It was delicious!  Of course, the meringue cups and homemade
chocolate syrup didn't hurt either :)


The hot tea was wonderful with the ice cream.


We had such a nice time chatting with Nonnie.
We will miss her and Papa very much when they
leave us to go back to Texas tomorrow.

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