Monthly Archives: October 2010

Cardamom Spiced Pumpkin Pie Ice Cream

Cardamom Spiced Pumpkin Pie Ice Cream

Pumpkin is kind of a thing around here if you haven’t already noticed. What better way to put canned pumpkin to good use than to make it into ice cream? Well, making it into sorbet maybe if you’re vegan or lactose-intolerant. I’ll have to try that next, but for now, I just couldn’t resist making a full-throttle, (read full-fat) ice cream.

Hey, do you know about Cardamom? It’s a Indian spice with an aromatic flavor. It’s a truly unique taste. You can buy it in pods, which keep longer, or you can buy it already ground. I used the ground version in this recipe for simplicity’s sake. It’s on the pricy side (actually, it’s the most expensive spice on the market, even more than Saffron. Isn’t that cool)? It can be left out, but if you want to try something new, you can also use it in this recipe for Pumpkin Cardamom Crackle Custard and in lots of Indian dishes.

This is kind of a 2-day process unless you start early in the morning, so be prepared to wait to sink your teeth (ouch)! into this ice cream.

Custard in the Ice Cream Maker

Starting to freeze

Ice cream churning

[print_this]Cardamom Spiced Pumpkin Pie Ice Cream
Serves 8? or 2
This recipe was inspired by David Lebovitz’s Pumpkin Ice Cream post, but then I kind of changed it. He adapted a recipe from the book The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own by Karen DeMasco & Mindy Fox.


5 egg yolks (large eggs)
2 cups heavy whipping cream
1/2 cup 1% milk (it’s what I had)
1/3 cup plus 2 Tbsb granulated sugar (the white kind)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp freshly ground nutmeg (I like nutmeg. You could cut back on this)
1 whole cinnamon stick
1/4 tsp salt
1/4 cup packed dark brown sugar
1 tsp pure vanilla extract
1 cup pumpkin purée


1. In a small bowl, beat the egg yolks and set aside.

2. Make an ice bath (ice and water in a big bowl) and place another bowl in it.

2. In a medium sauce pan, mix together the heavy whipping cream, milk, sugar, cinnamon, ginger, cardamom, nutmeg, cinnamon stick, and salt. Gently heat until the edges are bubbling. Add about half of the liquid to the egg yolks, stirring constantly. Pour that mixture in a steady stream (stirring all the time) back into the saucepan. Continue heating and stirring until mixture thickens and coats the back of a spatula. If you have a thermometer, the temperature of the liquid should be about 160˚F – 170˚F. Pour mixture through a fine strainer into the bowl nestled in the ice bath. Add the brown sugar and stir to mix and dissolve. Allow to cool and then cover and refrigerate for several hours or overnight. Chill the canned pumpkin too while you’re at it. Make sure that the bowl of your ice cream maker freezes overnight too.

3. Mix together the chilled custard, the pumpkin and the vanilla. At this point, you could press the mixture through a fine-meshed strainer (David Lebovitz did), but I skipped that step to see if I could and it came out great. Pour the mixture into the ice cream maker and run for about 25 minutes or until ice cream stops looking like a custard and starts looking like ice cream. Remove immediately to a storage container and continue to freeze in the freezer.[/print_this]

Cardamom Spiced Pumpkin Pie Ice Cream

Almost Wordless Wednesday: That’s Me in the HP PhotoBooth at the BlogHerFood 2010 Wrap Party Hosted by Ree Drummond, Jaden Hair and Elise Bauer

With a Special Nod to Tyler Florence

Tyler Florence Mill Valley

With a special shout-out to all the great foodies I met/hung out with again this weekend.


What’s Cooking





Megan’s Cookin’


You Fed a Baby Chili?

One Haute Plate


Doris and Jilly Cook

Piece of Cake

Purple House Dirt

Lillian’s Test Kitchen

Eat the Love

Jane Spice

Cooking 4 All Seasons

Celiac Teen

Barbara Bakes

Reciple Girl

World On a Plate

Show Me the Curry

Virgo Blue


Danielle Tsi of Bon Vivant

Jo Boston is a Foodie

5 Second Rule – I absolutely love your post about the conference.

And to those I hung out near – you’re an inspiration:

Matt Armendariz of Mattbites and photographer for the upcoming The Encyclopedia of Sandwiches

Elise Bauer of Simply Recipes

Jaden Hair of SteamyKitchen and author of The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner

Ree Drummond of the PioneerWoman Cooks and author of The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

Todd and Diane, White on Rice Couple

Aida Mollenkamp of Ask Aida on Food Network and now, The Cooking Channel

Tami of Running With Tweezers

Michael Ruhlman of and author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking and other books I’ve actually read.

Molly Wizenberg of Orangette and author of A Homemade Life: Stories and Recipes from My Kitchen Table

And last, but not by any means, least, Shauna of GlutenFreeGirl and author of Gluten-Free Girl and the Chef

More pumpkin is coming your way tomorrow. Here’s a little teaser:

Pumpkin Teaser

Pasta with Pumpkin Sauce

Pasta with Pumpkin Sauce

Pumpkin month continues here at StreamingGourmet. I love to make savory pumpkin dishes and this is one of my favorites. You can use this sauce with Gnocchi or Ravioli stuffed with squash or pumpkin, or penne, shells or spaghetti. You can make a vegan version (see the link at the bottom) or you can load it up with butter, cream, and cheese. Either way, go easy on the nutmeg. A pinch goes a long way. You could add a little cinnamon, but I don’t like it when these sauces start to taste like pie. We’ll get to pie later.

Pasta with Pumpkin Sauce
Serves 4


1 lb pasta (spaghetti or penne or shells)
1 Tbsp olive oil
2 garlic cloves, minced
2 tsp chopped fresh sage or 1 tsp dried sage
1 large onion, chopped
2 large carrots, finely diced
1/2 cup white wine
I cup canned puréed pumpkin
3/4 cup vegetable stock
1 tsp salt
Pepper to taste
1/2 cup heavy cream
1/4 tsp grated nutmeg
1/4 cup fresh grated Parmesan cheese
Additional Parmesan cheese for garnish
Additional fresh sage for garnish


1. Heat the oil in a heavy-bottom stock pot over medium-high heat. Add the garlic and sautée for one minute. Add the sage, onion, and carrot and sautée until softened and slightly browned, about five minutes. Add the white wine and simmer until reduced by half. Add the pumpkin and vegetable stock and stir well to combine. Season with salt and pepper. Reduce heat to medium-low. Simmer uncovered for 10 minutes.

2. While the sauce is simmering, cook your pasta according to package directions.

3. Once the sauce has simmered, reduce the heat even further. Add heavy cream and nutmeg. Stir well and heat through for about 3 minutes. Add Parmesan cheese and stir. Add pasta to the pan and allow the sauce to soak in. Spoon into bowls. Garnish with additional Parmesan cheese and sprigs of fresh sage.

If you liked this recipe, you might also like:
1. Pasta with Butternut Parmesan Sauce Recipe at

2. For a vegan version: Pumpkin Pasta Sauce at

3. Pumpkin Ricotta Gnocchi with Sage Cream Sauce by StreamingGourmet

Pumpkins at Paradise Market, Corte Madera, CA

Pumpkin Bolani

Pumpkin Bolani

Pumpkin is kind of an obsession for me, so let me start by proclaiming Pumpkin Month on StreamingGourmet. Some of you may remember 31 Days of Pumpkin from last year. Well, since then, I have found even more pumpkin recipes that think outside the pie, starting with Pumpkin Bolani. Stayed tuned throughout the month.

Recently, I was at the Whole Foods in Mill Valley (the new one), and I wandered over to the cold case looking for something to bring home for lunch. I stumbled onto Bolanis (sometimes spelled, Bulani or Boolawnee). They are similar to Indian paratha, ie, they are flatbreads stuffed with yummy things. Typically Afghani Bolanis are stuffed with leeks, but the ones available at Whole Foods from the company, Bolani: East and West Gourmet Afghan Food, come in four different varieties: Spinach, Lentil, Potato and… wait for it… Pumpkin.

I brought home the pumpkin version and absolutely adored them. They didn’t have that pumpkin pie flavor at all. There was quite a spicy kick, in fact. They are incredibly low in fat and calories, very filling, and happen to be vegan. All pluses for me.

They are available from Bolani: East and West Gourmet Afghan Food. The company is based in Concord, CA, which is just across of San Francisco in the East Bay. You can order their products online and they will ship anywhere in the US. Perishable products are shipped in insulated styrofoam-lined packages and filled with ice packets.

I decided I had better try to recreate them at home and I am here to share with you the results of that endeavor. This does not represent the East and West Gourmet Food recipe (I have not been in contact with them).

Pumpkin Bolani
Makes 4 Bolani


For the pastry
2 Cups All-purpose flour
1/2 tsp salt
2/3 cup cold water
1 tsp olive oil

For the pumpkin filling
1/2 of a 15oz can of pumpkin purée
1/2 tsp salt
1 clove garlic, peeled and minced
2 Tbsp finely diced onion
1/4 tsp (I used 1/2 tsp) minced Jalapeño or Serrano Chili pepper
1/2 tsp minced fresh ginger
1/2 tsp ground coriander
Fresh ground black pepper

Olive oil for frying


1. Mix the flour and salt together in the mixing bowl of a stand-up mixer (if you have one) or just a large bowl. Make a well in the middle of the flour and add the water slowly. Add the teaspoon of oil and mix the dough together, kneading it a little until it forms a ball. If the dough doesn’t come together in a ball, add a little bit more water. Once the dough is formed, using the dough hook of your stand-up mixer (or doing it by hand), knead it for 10 minutes. Cover the dough with a cloth and let it rest for 1 hour.

2. In the meantime, prepare your ingredients for the pumpkin filling. Mix together all of the ingredients either in a bowl, or in a food processor to ensure that they are fully blended.

3. Once the dough has rested for an hour, divide into 4 balls. Flour a large, wooden cutting board and roll out the dough into a flat disc with a rolling pin. It should be about 10 inches in diameter and as thin as you can make it. Spread 2-3 Tbsp of the pumpkin mixture on one half of the dough circle, leaving a small border around the edge and the other half empty. Fold over the dough and press it together to form a seal. Repeat for the remaining 3 balls.

4. Heat about ¼ cup of oil in a 12-inch sauté pan over medium-high heat. Make sure that the pan is just hot enough so that the bolani will sizzle when it hits the pan. Brown the bolani about 3-4 minutes on each side, until golden brown. They can either be served immediately, or for a party, you can slice them into appetizer slices and serve them a little warmer than room temperature.

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