1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1¾ cups milk
2 cups heavy cream
¾ cups sugar
1 teaspoon vanilla extract
In a large bowl, mix the pumpkin puree with the cinnamon, ginger, nutmeg and cloves.
Add the milk, heavy cream, sugar and vanilla to the bowl, and then beat using an electric mixer until the mixture becomes smooth (about two minutes).
Pour the mixture into an ice cream maker and churn until it reaches the consistency of soft-serve ice cream. Place in a covered freezer-safe container and freeze for at least two hours.
Enjoy!
Wilhelmina’s Caramel Corn Ice Cream
6 raw ears of corn
½ cup heavy cream
2 cups whole milk
1 teaspoon vanilla extract
¾ cup sugar
¼ teaspoon salt
8 large egg yolks
Salted caramel (see following recipe)
Cut kernels from the ears of corn, and chop the cobs. Combine cream and milk into a medium saucepan over medium-high heat. Add cobs and kernels to the cream mixture along with the vanilla extract. Let the corn steep. Heat the mixture until hot, but don’t let it boil. Remove from heat and cool completely. Strain mixture into a bowl, discarding chunks.
Add sugar, salt and egg yolks, and whisk in a mixer on high for about three minutes. (Mixture should have tripled in size.)
Temper corn mixture into yolk mixture. Beat to combine. Pour mixture into a large saucepan; cook over medium heat until thick (do not boil). Stir constantly for about twenty minutes. Remove from heat. Place pan into a large ice-filled bowl for thirty minutes or until mixture comes to room temperature, stirring occasionally. Chill.
Churn the mixture according to your ice cream maker’s instructions until mixed, then add the caramel. Transfer the ice cream to a freezer-safe container. Freeze for at least two hours.
Salted Caramel
1 cup granulated sugar
6 tablespoons butter, cubed
½ cup heavy cream
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat. Stir constantly.
Once sugar is melted, add the butter. Caramel will bubble quickly.
Stir in the butter until completely melted. Slowly drizzle in the heavy cream while stirring. Allow mixture to boil for one minute.
Remove from heat and stir in salt. Allow it to cool before using.
Duke Morse Photography
Wall Street Journal bestselling author ABBY COLLETTE loves a good mystery. She was born and raised in Cleveland, and it’s a mystery even to her why she hasn’t yet moved to a warmer place. She is the author of the Logan Dickerson Mysteries, a southern cozy mystery series featuring a second-generation archaeologist and a nonagenarian who is always digging up trouble. She is also the author of the Romaine Wilder Mysteries, set in East Texas, which pairs a medical examiner and her feisty auntie who owns a funeral home and is always ready to solve a whodunit. Abby spends her time writing, facilitating writing workshops at local libraries and spending time with her grandchildren, each of whom is her favorite.
Abby is a member of Crime Writers of Color, and the Sisters in Crime national, regional and guppy chapters.
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AbbyCollette.com
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A Deadly Inside Scoop Page 31