« Pumpkin Pecan Gingersnap Ice Cream »

NYC food blogger Deb Pearlman (Smitten Kitchen) always makes a point of saying that a small kitchen should never be an excuse for not cooking. Given my own experience cooking in a tiny urban kitchen, I would  agree. But I would also add that having limited storage and counter space comes with its own set of challenges and frustrations.....like having no room for single-use appliances.

One solution to my limited counter/storage space has been to limit the number of small appliances I own. And whenever possible, I opt for multi-functions items, like my KitchenAide Standing Mixer. So it goes without saying that I broke all of my own rules when I purchased an electric ice cream maker a few months ago.

Space considerations aside, I wondered if I would get much use out of it? But I have to say, this machine has been getting a work-out -- especially when company calls and I don't have time to bake anything for dessert.  

It couldn't be easier. I make the custard the night before, and let the machine whirl while I am in the shower the next morning. Then into the freezer it goes to cure, and voila, dessert is served. 

I made this ice cream with Thanksgiving in mind. It is like eating a slice of frozen pumpkin cheesecake --except the "crust" (i.e. the ginger snap cookie crumbs and pecans) is swirled throughout.

In a pinch, you can use store-bought ginger snap cookies. But for an added treat, I would recommend making the cookies from scratch. This recipe has just the right amount of spice, and the cookies have a nice snap due to an ample amount of baking soda. I just served the last of the crumbs over vanilla bean ice cream this week!

Looking ahead, eggnog and peppermint ice cream are only a stone's throw away. Stay tuned. 

The printable recipe is here.