Sometime over the last week, the leaves have started to change here. It’s really feeling like fall, and I can’t get enough of it. Even with the cooler weather, I’ve had nearly insatiable cravings for ice cream, which makes sense because it’s my favorite dessert. Also, it might have something to do with this:
That’s right! Eric and I have a little girl on the way, and she should be here around March 11 of next year. I’m hoping things won’t change too much around here, but I can’t promise that there won’t be more dessert posts. This pumpkin ice cream is a great way to transition into the cooler fall weather. I love ice cream year round, but I reserve pumpkin ice cream solely for this time of year. It seems to make it more special that way. This one has all of the flavors of pumpkin pie, especially if you top it with freshly whipped cream and graham cracker crumbs. Though it won’t be replacing pumpkin pie on our Thanksgiving table, it’s nice to have an alternative for all the other days of fall.