Late Fall Ice Cream

I'd been on the library waiting list for months before it was my turn to borrow Jeni's Splendid Ice Creams at Home.

 

Given so many interesting flavor combinations I decided to flip through the book until I found two recipes I could make with ingredients on hand. The winners:

Celery Ice Cream with Candied Ginger and Rum-Plumped Golden Raisins - delicious flavor, but too many raisins.

Roasted Pumpkin 5-Spice Ice Cream - Perfect! I cant stop taking the container out of the freezer for just one more spoonful.

I like that the base for all the ice creams are thickened with corn starch rather than eggs, to me the taste is better.  I also found that both of these recipes didn't freeze rock solid like some of the other recipes I have tried.  This book is going back to the library tomorrow morning before my willpower fails and I make the Brown Butter Almond Brittle which in addition to lots of cream calls for three sticks of butter in a single pint.