Yield: 2 small milkshakes
Prep Time: 10 min
6 scoops of vanilla ice cream
2/3 cup milk
4 tablespoons canned (unsweetened) pumpkin puree
1/2 teaspoon ground cinnamon
Splash of Bourbon
whipped cream and sprinkles (optional)
1. Scoop ice cream into the blender. Add milk and pumpkin and cinnamon. Blend it until smooth. Pour it into a glass, put whipped cream and sprinkles on top. Drink!
Makes: 5-6 cups
Prep time: 10 minutes
Total time: 18-24 hours
1 cup candy corn
1 (12-ounce) can evaporated milk
In a small (2-cup) container with cover, combine the candy corn and evaporated milk. Cover and refrigerate overnight, stirring occasionally, until candy corn dissolves. Next day: Freeze the candy corn mixture for 30 minutes to chill well. Pour the mixture into a large mixing bowl, and beat with an electric mixer on high speed about 5 minutes or until the mixture is double to triple its original volume. Pour the mixture into a large plastic container; cover and freeze at least 6 hours, or until desired firmness.
2 cups Heavy Cream
1 cup Whole Milk
13 ounces candy corn
Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.
Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose.
Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.
Freeze in your ice-cream maker according to the manufacturer’s instructions.
Top with extra candy corn if you would like.
2 tablespoons butter
1/4 cup packed brown sugar
2 medium ripe bananas, halved lengthwise
1 sheet frozen puff pastry, thawed
4 ounces semisweet chocolate, melted
Vanilla ice cream, optional
In a large skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from the heat; set aside.
Unfold puff pastry. Cut into four rectangles. Place a halved banana in the center of each square. Overlap two opposite corners of pastry over banana; pinch tightly to seal. Place on parchment paper-lined baking sheets.
Bake at 400° for 20-25 minutes or until golden brown. Drizzle with chocolate. Serve warm with ice cream if desired. Yield: 4 servings.