Food, Michigan


Irony is driving to Dundee to pick up an eighth of a grass fed and finished cow and stopping on the way for lunch at a vegan restaurant.


Oh, and do yourself a favor…


… make yourself some pumpkin ice cream and top it with a drizzle of maple balsamic vinegar. Seriously.

I know it’s so boo-zhee, and I know you probably don’t have maple balsamic laying around, but I do, and you should.


5 thoughts on “Irony

    • I used Alton Brown’s Serious Vanilla Ice Cream recipe as a starting point. Instead of almost a cup of white sugar, I used 1/4 cup brown sugar and 1/2 cup white sugar. I left out the peach preserves and added a 15 ounce can of organic pumpkin. (If you’re a purist, you can bake and puree a pie pumpkin and use 15 ounces of that.) I also added cinnamon, ginger, a little more cinnamon and then a quick sprinkling of pumpkin pie spice (because I am out of ground cloves and it needed a little clove). I wish I could tell you, I wish I could tell myself exactly how much of each I used because it was a winning combination.

      David Lebovitz adds two teaspoons of whiskey or brandy to his. I think next time I will, too. It keeps it from freezing too hard. Next time I might add fig preserves, too. But it is good, good, good just the way it is.

      One last thing, run the warm mixture through a fine sieve to remove some of the pumpkin fiber before you chill it. Otherwise, the finished product will be a bit gummy.

      Don’t worry about your diet, this is all good for you. Except the sugar.


      • I’ll experiment with stevia. Also, I bought a pumpkin liqueur last time I was in the states. That might be yummy and would also substitute for some of the sugar. Thanks for this recipe. I may try it for Thanksgiving!!! Good excuse to eat naughties. I love pumpkin and haven’t had any for at least a year!!!


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