Sunday, October 9, 2011

GTTC: kabocha pie ice cream


Like pumpkin? You'll love kabocha. This Japanese pumpkin is a bit sweeter than its Western counterpart and is perfect in any dish that calls for pumpkin or even butternut squash. The ice cream I made above is made from roasted kabocha and is spiced with a generous sprinkling of nutmeg and cinnamon. Perfect for these last warm days of summer when you want something refreshing, but know that fall (and the season's culinary cravings) is in the air.

Want to share what you've been harvesting/cooking? Post about it and add your link here. I have faithfully posted every week all season but this post will serve as my Garden to Table Challenge post for the next two weeks. More details soon on the fun I'll be having...


8 comments:

  1. Hi Wendy, This ice cream sounds wonderful! We're still eating Farmers' Market fare. I love all the yummy stuff this time of year.

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  2. It does sound wonderful indeed. You eat the most interesting foods, Wendy.

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  3. Wow! This one looks amazing! I think you should write a cookbook!

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  4. Yum! The look of the texture tells me it is really good. And pumpkin ice-cream... how interesting!!

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  5. Oooh this looks delicious Wendy!! Sorry, been on vacation and not cooking much. I'll have to make up for it!

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  6. The ice cream looks so yummy!

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  7. I'm linking my simple saute cabbage for GTTC!

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  8. Now I know I need an ice cream maker...but first: off to try Malar's cabbage dish.

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