After some Friday evening family action including a haven't-had-one-in-years ice cream pie from Baskin Robbins I headed back into the city for late dinner burgers and beers at Fountain Porter. After that we made our way over to The Dolphin to check out a few of their new Art in the Age cocktails. There must have been a run on the Negronis since there was no Campari in house but the Sageside (sage, gin, lime and mint) that I sampled was awesome and about a billion times classier than my usual citywides.—CR
A couple months ago I got a request on instagram to make some pumpkin ice cream after I'd posted a picture of Trader Joe's seasonal frozen pumpkin delight (one of the many pumpkin-flavored seasonal items they carry in the fall, I always look forward to looking at their wall o' pumpkin that comes around each October. Pumpkin chai latte mix? I'M SO THERE.) I kept the pumpkin ice cream pretty basic with equal parts cream, milk, and pumpkin, some brown sugar and honey for sweeteners, eggs yolks, and some tasty seasonal spices. But I decided to incorporate a little swirl of boozy holiday flavor to compliment the pumpkin.
For this I turned to a gingersnap-flavored liquor, one that tastes just as good in sweets as it does in cocktails (Jeremy likes mixing it with a bit of whiskey for a tasty seasonal beverage), called Snap. I reduced it with honey and a bit of sugar until it was fairly syrupy, then refrigerated it until it was time to churn the swirl into the ice cream, by which time the syrup had thickened considerably from its stint in the refrigerator and resembled molasses in its consistancy. I churned it in when the ice cream was almost done churning, just long enough to get the swirl mixed in but not so long that the syrup actually blended into the ice cream.
The result was a creamy, rich, and comforting frozen dessert that tastes just like pumpkin pie, but with gingersnap cookies instead of a crust. And if you really want to go all the way with the gingersnap flavor, you could do the gingersnap swirl and break up some gingersnap cookies and incorporate them in the last churn as well. Now, I know most of the country is freezing right now (literally), but trust me when I say that pumping up the heater and making a bowl of this little guy is totally worth the brief spike in your electric bill.
And on a personal note, Jeremy and I just got our very first dog. She's a beagle/chihuahua mix and her name is Sequoia. I'm a first-time dog owner, so any advice would be much appreciated since we got her from the shelter and we're going to have to do a lot of training with her. Also, any tips on maintaining a joint dog & cat household would be amazingly helpful, too, since we have Gabel our big orange tabby. Thank you in advance for any advice you have to offer!
PUMPKIN ICE CREAM
GINGERSNAP HONEY SWIRL
If you love cocktails (as I unquestionably do), it’s a great time to live in Philly, as the city has recently become a hub for craft spirits. Stephen Grasse launched Art in the Ageorganic spirits, in conjunction with the Philly boutique/gallery, and Spodee, a fortified wine packaged in a milk bottle. To celebrate the holidays, Art in the Age sent me a few recipes to share. Whip up these concoctions and I guarantee your guests will always want to come to your gatherings.