Chocolate-It's What's for Dinner

Recycled picture - this year's are still in dough format So it was a rather productive weekend and Monday...I prepped my dough for the sweet potato rolls . Those little beauties are waiting in the freezer for Thanksgiving day. I'll pop them out, let them defrost and do their second rise (about 5 hours), and then in the oven they will go. I made my turkey stock for basting and gravy.  I still believe in basting. I know some say it's not worth it but I believe it still is. Here's some other things I do to the turkey . I know, I know some people are anti-stuffing. I'm pro - what can I say?? Next up was the cranberry sauce. There's no worry about making this ahead. The cranberries are fairly acidic and there's a whole bunch of sugar in there too to help perserve it. This year I used only brown sugar (3/4 c) instead of using white and brown. So I'm feeling pretty prepared. I'm not quite sure what dessert I'll be making. Hmmm...Bourbon Pec...

So we had one or two cool evenings and it got me to thinking about fall. What is fall but pumpkins and all sorts of comfort food. I had also told my niece about my ice cream making binge and she thought that pumpkin would make a pretty cool ice cream for Thanksgiving on top of pie. I like the way this girl thinks! So off I went... Pumpkin Ice Cream 2 c heavy cream 3/4 c pumpkin puree 3/4 c brown sugar, packed 1 vanilla bean, split 1 c half and half 2 eggs 1 yolk pinch ground clove 1 t cinnamon 1/2 t nutmeg 1/4 t ginger In a medium saucepan combine heavy cream,  pumpkin puree, brown sugar, and split vanilla bean. The pumpkin will be a little lumpy at first so be sure to give it a good whisk. Heat over medium low flame until about 160. Pour the half and half into a heat resistant bowl. Place a strainer over the bowl and then the bowl into a larger bowl of ice water. Set aside. Whisk eggs and yolk in a small bowl. Slowly whisk some of the warmed heavy cream ...