December 19, 2009
Pumpkin ice-cream, walnut chocolate chip cookies
- Pumpkin ice-cream I have an unhealthy obsession (very literally I’m sure) with the various seasonal flavours at Starbucks, my current favourite order being a tall iced non-fat pumpkin spice latte. It is sickly, artificial, contains no nutritional value whatsoever… and I love it. This recipe from David Lebovitz, however, is all the good bits chucked in an ice-cream maker and frozen. Homemade pumpkin purée, proper spices, eggs, cream, milk and a splash of rum. Delicious.
- Walnut/hazelnut and chocolate chip cookies I substituted walnuts in these biscuits from Nigel Slater and first undercooked them, then nuked them to cook them properly. Sigh – my fault entirely, Nige. I’d give these large cookies 15 full minutes, but next time would make smaller ones (heaped teaspoon dollops rather than tablespoons) so I can go back for seconds. The flavour is good though, and the humidity here means they’re still moist on the inside.
