Eli wanted me to take some shots of the coloring pages we did the other night. Each year about this time, he gets the hankering to color in Christmas coloring books - a left-over tradition from when the boys were little. Every December I used to buy them fresh Christmas coloring books for the season. So we sat down and colored the other night - I actually find it very relaxing! Amidst the artistry, I took a break and made up a batch of Pumpkin Gingerbread Ice Cream - a new recipe I came across in the newspaper that sounded like fun. The flavor is good though the texture is more like a mousse than ice cream when it's set up. Anyway, the recipe is below in case you feel adventurous:
Pumpkin Gingerbread Ice Cream
1 - 15 oz. can pumpkin
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 gallon vanilla ice cream
16 gingersnap cookies, coarsely crumbled
Heat pumpkin and spices in a medium saucepan, stirring to blend flavors, about 5 minutes. Transfer to shallow pan; freeze to cool quickly. Soften ice cream (15-30 seconds in the microwave). Turn into a large bowl; stir in pumpkin mixture until nearly incorporated. Crumble cookies into ice cream and continue to fold until incorporated. Freeze until ready to serve.
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