October always finds me in the midst of a serious pumpkin binge. I’m one of those people, the pumpkin obsessed. This year, of course, has been no different, and while I’ve already eaten plenty of tasty pumpkin treats, my favorite, by far, is unfortunately almost 3,000 miles away.
It was during my days in San Francisco that I ate the most delicious ice cream to maybe have ever landed in my mouth, the maple brown sugar squash ice cream at Smitten Ice Cream in Hayes Valley.
All of Smitten’s ice creams are made to order on the spot using liquid nitrogen to freeze the ingredients at crazy low temperatures super fast. In this case, the ingredients were pumpkin, milk, molasses, cinnamon, cardamom, brown sugar, nutmeg and ginger. If you want the whole scientific breakdown, better read this than try and get a proper explanation from me. What I can tell you, however, is that this ice cream is phenomenal. Thick and deliciously creamy, with all the spicy warmth of pumpkin pie spices, this was the ice cream version of the best imaginable pumpkin pie.
It’s a seasonal ice cream but all kidding aside, I could eat this year round, every day actually.
We have pumpkin ice cream seasonally here at two ice cream places. Even though she can’t eat it anymore ask Hilary about Kimballs ice cream!
I think instead of just asking her about it, we should all just go. Just an idea.