Tricky Treat
Happy Halloween! I hope everyone is staying safe and warm out there!
I had the pleasure of celebrating Halloween on Friday night at a friend’s Zombie Apocalypse party. These kids were really into it and had great decorations, detailed costumes, and even better food.
The rest of my weekend went by way too fast and per usual, I’m getting ready for another exam this week (almost over though!) To give myself a little treat today, I experimented with a little homemade pumpkin ice cream- and it might be he best thing ever. I’ve never tried pumpkin ice cream before, but this tastes just like icy pumpkin pie, wich I love, so in my opinion it’s wonderful! When I read about this easy DIY ice cream I knew I ha to try it, and thought adding some canned pumpkin and spices would be a great modification. The only trick (get it?) was solidifying it- shaking didn’t work, so I actually poured it into bowl to freeze over night, which then required some thawing and stirring, but it still tasted wonderful.
This time of year is always a little hard fo me, as both of my grandparents passed away around this time a few years ago. However, reminiscing about my grandfather gave me another great idea- pumpkin ice cream root beer floats! And it was the perfect opportunity to feature my favorite new cup from Tervis
I received this cup as part of the Foodbuzz Tastemakers program to feature on the blog, and I can assure you that it has been constantly used. I keep it by my bed with water, and use it to make oatmeal while working at the lab, so it’s perfect for both hot and cold beverages (or meals.) After making the pumpkin ice cream, I just plopped some into my cup, splashed some root beer on top and savored it while reviewing yeast genetics (yum…?)
Unfortunately drinks aren’t very photogenic.
Pumpkin Root Beer Float:
Ice Cream: (modified from here)
3/4 cup milk product (I used light vanilla soy milk)
2 Tbsp sugar
1/2 cup canned pumpkin
1 tp vanilla
pumpkin pie spice- unmeasured
Mix all ingredients until smooth, then pour into a sandwich bag. Place sealed bag inside a quart size bag and surround with ice and salt. Seal and shake for about 10 min. At this point I got tired of shaking and just froze it in a bowl, but I’m sure if you’re up to it you can keep shaking until it’s ice cream.
Scoop ice cream into a cup and cover with root beer. Enjoy!
Another great drink that I’m loving in this cup right now was designed for the over 21 crowd. I’ll call it Kate’s Newfangled, and it’s an update on the classic Old Fashioned.
Crush ~1/4 cup pomegranate with 1 tsp sugar. Add bourbon (Maker’s is my favorite) and ice, and serve with an orange slice.
This is a great “fall is coming but I’m not letting go of summer yet” drink.
Thanks to Foodbuzz and Tervis for the opportunity to receive this cup!
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