Ice Cream Pumpkin Pie

I had 1/2 a can of Libby's canned Pumpkin Puree leftover from Thanksgiving in the fridge, so I decided to make another version of Pumpkin Pie that I found in The Junior League Centennial Cookbook. This recipe was originally published in Epicure, and was submitted by the Orange County, CA Junior League. I used the same gingersnap cookie (ginger biscuit) crust that I used for my Pumpkin Chiffon Pie instead of the store-bought shortbread pie crust called for in the recipe, so the substitution is noted below. It's yummy!--just like a second taste of Thanksgiving!

1 (9-inch) pie crust (or prepared gingersnap crust--see my Thanksgiving Treats post from Nov.)

1 pint (475ml) vanilla ice cream

1 cup heavy cream

1/2 tsp vanilla extract

1 cup canned pumpkin puree

3/4 cup sugar

1/4 tsp ground or grated nutmeg

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp salt

1. Bake and cool pie crust per directions (or per my post if using gingersnaps).

2. Soften and spread the ice cream on the bottom of the pie crust. Place in the freezer for 15 minutes. Meanwhile, mix the pumpkin with the sugar, spices and salt; stir until thoroughly blended.

3. Whip the cream until it forms soft peaks; add the vanilla. Fold into the pumpkin mix.

4. Pour the filling over the layer of ice cream and smooth the top. Place in the freezer for at least 6 hours or overnight. Cut into wedges 10-15 minutes before serving. Serves 6-8.

Chocolate Chip Croissant Bread Pudding with Bourbon Ice Cream Sauce

I'm not sure where this recipe came from, but the author is Michael Chiarello, and it has been a big hit both times I served it, so I thought I would pass it along.

Serves 12

Ingredients:

1 stick/115g butter

1 cup sugar

1 1/2 tsp ground cinnamon

5 large eggs, lightly beaten

2 1/2 cups whole milk

8-12 small croissants, or six large

1/2 cup raisins

3/4 cup bittersweet or milk chocolate chips

For sauce:

1/2 pint/500ml vanilla ice cream

1 fl. oz. (~2 T) bourbon

Preheat oven to 350F/180C. Combine butter and sugar (using a mixer if available) and beat until well blended. Add cinnamon and vanilla, and combine till blended. Add in eggs one at a time mixing continuously. Add milk and combine well.

Lightly butter a 9" x 13" baking dish (glass is best). Break up the croissants into 1" pieces and layer the pan. Scatter raisins and chocolate chips over the top and gently mix to incorporate (bread should reach almost to the top of dish). Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissant pieces down during this time to ensure even coverage by the egg mixture. Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool.

For sauce: Remove ice cream from freezer 1 day before serving and refrigerate. Mix through bourbon with ice cream and drizzle generously over the top and pool around the plate.