Pumpkin Ice Cream

Ingredients:
* 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree

* 1 tsp. vanilla extract

* 2 cups heavy cream

* 3/4 cup firmly packed dark brown sugar

* 5 egg yolks

* 1/2 tsp. ground cinnamon

* 1/2 tsp. ground ginger

* 1/4 tsp. salt

* Pinch of freshly grated nutmeg

* 1 Tbs. bourbon

Directions:

In a mixing bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

For Pumpkin Puree:

To make your own pumpkin puree, use 1 large or 2 medium Sugar Pie or other eating (not field) pumpkins. Cut out the stem and quarter the pumpkin lengthwise. In a preheated 400°F oven, bake the quarters, cut side down, in a shallow roasting pan with a little water in the bottom until tender, about 1 hour. Let cool, scrape out the seeds, cut the flesh from the peels, and force it through a medium-mesh sieve or the medium disk of a food mill. Freeze any leftover puree for up to 2 months.

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How Many Different Ways That There Are to Eat Ice Cream

Ice cream is a good snack for any time of the day. Some people go out to eat ice cream just to have some thing to do. Others eat ice cream as a snack before they go to bed. Ice cream is usually really popular thing only in the summer time. The in the wintertime it is usually too cold to eat ice cream. Many people still eat it in the wintertime though.

There are many ways to eat ice cream. Most people love to eat ice cream, but some people that are not able to eat ice cream because they are lactose intolerant. They are not even allowed to drink milk; there are other ways people get their calcium though.

Ice cream is some thing that a lot of people use as some thing to eat at birthday parties with their cake. They even make them ice cream cakes now. This way you don't need to buy the cake and the ice cream, you can just buy an ice cream cake. They are very delicious, and the prices vary on the size that you get.

There are many different flavors of ice cream, and they keep making more. The three flavors that they started with originally are chocolate, strawberry, and vanilla. Now they got mint chocolate chip, peanut butter, rainbow, butter pecan, strawberry cheesecake, chocolate swirl, orange cream, and many more flavors too. The flavors of the ice cream matters too. If you are not allowed to eat some thing certain, you should not eat that flavor of ice cream either.

You do not like to eat your ice cream with just a bowl and spoon, make it into a milk shake and use a straw. A milk shake is made with the flavor of your ice cream, some milk, put it in a blender to mix it up, and you got your milk shake. You can use any flavor of ice cream that you wanted to.

If you use one that has chunks of stuff in it may be hard to suck it through a straw. Mint chocolate chip would be a good example. The chocolate chips would get stuck in the straw. The milk shake would be excellent though.

There are many other ways to eat ice cream than just in a milk shake. You can get an ice cream sundae too. These are made any way you want them. They have any flavor for them too. Some of the flavors are butterscotch, fudge, peanut butter, and more. You can purchase your ice cream in a cup too. You could pretty much get your ice cream any way you want it.

Getting an ice cream cone is the most common way of getting your ice cream. You can get any flavor that you want in it, how ever many scoops that you want in it too. They also have two types of cones the waffle cones, or just the regular cones, when you get your cone if you like sprinkles, nuts, or any thing like that you can get that on your ice cream cone too.

Vanilla ice cream is used to make other ice cream treats too. Banana splits are common too. That is another way to eat your ice cream. Root beer floats are very good too. They are now making root beer floats out of other flavors of soda too. They are using Choc- Cola, and Dr Pepper also. It may be just as good, but the root beer float is the original float.

Ice cream is such a great snack that they are even making different flavored candy out of ice cream flavors. They have limited edition skittles that have the pink skittle as strawberry flavored. They also have that basket robin's hard candies that are ice cream flavors. If you like ice, cream that much.

You could take ice cream to work without it melting. It is in a hard candy instead of in a bowl. There are a lot of different ways to choose from to eat your ice cream, but it is all up to you and how you may want to try to eat your ice cream next time.

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Baskin-Robbins' 'Happy Weekend' Gaurantee, the launch of chocofest

This festive season Baskin-Robbins gives all Chocoholics a reason to celebrate. Every weekend from October 23 to November 28, Baskin-Robbins celebrates Chocofest - an indulgent escape for the chocolate lovers to treat their taste buds with the best chocolate ice cream flavors of the world. Avail of their scrumptious offer and take home a regular handpack with the purchase of a large handpack on any of your favourite chocolate flavors.

Baskin-Robbins, known for its exotic and mouthwatering flavours, has selected ten assorted chocolate flavours to give its fans a complete chocolate experience. This offer is valid on 10 yummy chocolate ice creams like Choco Chips Mousse, Chocolate Ice Cream, Bavarian Chocolate, Gold Medal Ribbon, Three Cheers Chocolate, Malted Choco Fudge, World Class Chocolate, Mint Milk Chocolate Chips, Milk Chocolate Chips and Mississippi Mud. Take your taste buds on a sinful ride by indulging in these lip smacking delights.

"Ice-cream as a product is mostly consumed collectively. With the festive feel in the air, we thought this would an ideal time for us to launch Chocofest and give our consumers another reason to celebrate with their friends and family. Chocolate flavours being a big hit with our consumers, I am sure that this offer will delight everyone and add to the fun and festivities. And as our campaign tag line goes, it's a 'Happy Weekend' guarantee for all ice-cream lovers", says Mr. Ashwin Uppal, General Manager, Marketing, Graviss Foods Pvt Ltd.

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Ice creams lift Unilever sales

Consumer products giant Unilever has said this summer's dismal European weather failed to dampen sales at its Magnum ice cream business. The ice cream and Lipton beverages division posted a 6.1% jump in sales in the quarter to September 30, the strongest of Unilever's four divisions. It said the launch of Magnum Gold in 29 countries helped trading, while there was an improved market share in the United States due to the performance of Klondike, Ben & Jerry's and new product launches.

"Strong ice cream growth was very encouraging, especially given the unfavourable summer weather in Europe," Unilever added. Across the business, Unilever posted sales growth of 3.6% after a stronger-than-expected rise in volumes of 4.8% offset a 1.2% drop in prices.

The company's personal care division also performed well with sales growth of 4.5% in the quarter, helped by strong sales in the deodorants category following the launch of Dove Men+Care in Europe.

Despite rising commodity prices, Unilever said it had cut prices in those areas where it needed to stay competitive. Overall, it said it expected some underlying growth in prices towards the end of the year. Unilever said the third quarter saw solid progress, particularly given slow economic growth, weak consumer confidence and higher commodity costs.

It added: "Whilst market growth continues to be sluggish in the developed economies, the emerging markets continue to grow strongly albeit more slowly than the levels seen earlier in the year."

Unilever said sales in the savoury, dressings and spreads category held up well after a return to price growth. And although the spreads business remained weak, the Pro-active brand showed improvement on the back of a new campaign. Sales in the division were 1.7% higher in the quarter, while in home care the figure was 2.7% higher.

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Let Everyone Eat Strawberries And Ice Cream

8,700 punnets of fresh Spring strawberries and 2,500 litres of ice cream will be sold by New Zealand Hospices around the country in early November.

New Zealand hospices in Dunedin, Marlborough, Wellington, Lower Hutt, Paraparaumu, Havelock North, Napier, Gisborne, Hamilton and throughout Auckland will be running the second "National Strawberry Festival" to raise funds for Hospice services.

"Summer is almost here; we are enjoying the lighter evenings and we want people to have some fun, enjoy the lovely new season's strawberries and support a very worthwhile cause -their local hospice," says Karen Doucas, Festival spokesperson. "Part of hospice philosophy is about enjoying life and making the most of it.

Among the events, the 2,500 visitors to the "Hospice Holly Trail" in Havelock North will be able to refresh themselves with strawberry sundaes in the town centre. Strawberries and ice cream will be sold to competitors and visitors at the Queen Charlotte Classic Multi Sport Race in Picton where 1,000 competitors are expected along with several thousand spectators.

Fifteen hundred visitors to the "Kumeu Arts in the Garden" event in Auckland can sample strawberry Devonshire teas. Wellington's public servants will be able to scoff strawberry sundaes in Grey Street and Midland Park and a number of Wellington restaurants will be selling strawberry themed desserts. Approximately 50 craft and food stalls will be running in Hamilton for Hospice Waikato during the weekend of World Rowing Championships. Family fun days are being run in Gisborne and Kapiti.

"Our hospices provide a very high standard of care for terminally ill New Zealanders free of charge and funds raised from the Strawberry Festival helps towards keeping those services free," says Karen Doucas. The first "Strawberry Festival" was run in Wellington in 2005 by Mary Potter Hospice and it has since grown to become a national festival in 2009.

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