I planned and made lists. I re-planned and revised lists. The TV producer in me back-timed a two week schedule of what to make when, what and when to shop for when, etc. For two weeks every day I had a to do list. It was a production. Part of this insanity was sucking up my pumpkin aversion and buying sugar pumpkins for the first time, roasting and pureeing them to make a few dishes for the dinner.
The menu was stellar. The feast was a success and I learned I liked pumpkin. Not that stuff in the can. Fresh roasted pumpkin flavor now had my full attention.
Since then, I snatch them up when I first spy them in the market and roast and one after the other, toasting the seeds and making and freezing puree for different recipes. I have a whole lifetime of pumpkin hating to make up for.
The last few months I've looked high and low for a good pumpkin ice cream recipe. I kept going back to one at Williams Sonoma. The addition of bourbon gives this ice cream a holiday, decadent sexiness.
Because you all know I can't leave things alone, I fudge rippled it. Oh yeah, I did. This pumpkin fudge ripple ice cream is extremely rich. A little goes a long way.
William Sonoma Pumpkin Ice Cream HEREFudge Ripple Recipe and Instructions from the Baking Beauties HERE