Reading the November issue of Sunset Magazine made me hungry. It was a great food issue. While all of the recipes were stand-outs, here’s one that makes it a winner for today & tonight. It’s relatively easy to make and it’s tasty too!
Ingredients
4 1/2 cartons (14 oz. each) vanilla ice cream such as Häagen-Dazs, softened
2 cups canned pumpkin
1 cup milk
1/2 cup bourbon
1/2 cup packed light brown sugar
About 1/2 tsp. nutmeg (preferably freshly ground)
1/2 teaspoon ground ginger
1 teaspoon cinnamon
Sweetened whipped cream (optional)
Preparation
1. Whirl a third of the ice cream, pumpkin, milk, and bourbon at a time in a blender until smooth, adding sugar and spices to last batch. Pour into a large bowl and stir to combine.
2. Ladle shakes into 8 tall glasses and top each with a dollop of whipped cream if you like and a little nutmeg. Serve with straws.
Make ahead– and get thicker shakes! Up to 1 hour through step 1, freeze airtight; stir before ladling into glasses.
This recipe is found on Sunset Magazine.com
Stevie Wilson,
LA-Story.com
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