gwendolyn faith is not a crayon.

Hello, I’m Gwen.

I work in advertising. I play in the kitchen.

I’m part tweenager. (Look at my iTunes playlist.)

I’m part Grandma. (Look at my oversize cardi collection.)

I’m part Romy or Michelle. (Look at the height of my hair.)

As a Christian, I'm learning how to glorify God in the everyday. To live into the status quo, like Jesus' own Manchurian candidate, and seep grace through its cracks.

I wish my life were a musical, but other than that, I’m pretty content.

(No surprise I also like to Yelp.)

The Casual Vacancy
The Explicit Gospel
Freedom
Gone Girl
The Chaperone
Cutting for Stone


Gwen Daniels's favorite books »


Over the weekend Megan, Kate and Melissa joined Mollie, Katie, Shannon and me to make Snickerdoodle Pumpkin Ice Cream Sandwiches. After the ice cream was done a-churnin’, we didn’t want to wait on it to firm up in the freezer, so we spooned the soft ice cream into bowls and dipped the snickerdoodles into it like fondue. (If you’d like to make prettier ice cream sandwiches, read Nikki’s advice on her blog Pennies on a Platter, which inspired our ice cream sandwiches in the first place.)

I found a recipe for Roasted Pumpkin 5-Spice Ice Cream — rich pumpkin blended with exotic spices that give it a kick — in Jeni’s Splendid Ice Creams at Home.

Roasted Pumpkin 5-Spice Ice Cream

  • 2/3 cup pumpkin puree from a small roasted pie pumpkin
  • 2 cups whole milk
  • 1 tablespoon + 1 teaspoon cornstarch
  • 3 tablespoons cream cheese, softened
  • 1/4 teaspoon sea salt
  • 1/4 cup honey
  • 1 & 1/4 cups heavy cream
  • 2/3 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon Chinese 5-spice powder

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth. Add the pumpkin puree and the honey and whisk until smooth.

Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, corn syrup and 5-spice powder in a 4-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry.

Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

Gradually whisk the hot milk mixture into the pumpkin mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister and spin until thick and creamy.

Pack the ice cream into a storage container, press a sheet of parchment paper directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

  1. steveoslica said: Is that an ice cream attachment on a Kitchen-Aid mixer? Because that’s awesome.
  2. thatgirlgwen posted this