After we walked off our lunch, we drove to Ici on College Avenue, a quaint ice cream shop known for fresh ice creams and sorbets with different flavors served daily. The line was out the door despite the cold and rain. There were 3 servers, each helping a group of people from tasting, to scooping, and ringing up the bill. Definitely not very efficient! I ended up trying 6 flavors: pumpkin candied oatmeal, hazelnut, malted vanilla amaretto cherries, honey pistachio, huckleberry, and passion fruit. My favorite was the malted vanilla! The ice cream was sweet but not overpowering and quite refreshing. Their cones were also delicious, fresh and crunchy, with a hint of sugar. For a single scoop costing $2.85 or double scoop at $3.85, it was worth it. Besides ice cream and sorbet, they also serve other delightful sweets and baked goods. I would definitely come back and try their other flavors. It was a pleasant way to end our short adventure in Berkeley.
Posts tagged ‘Pumpkin’
It was another beautiful day in sunny San Diego. Looking outside my window, I realized autumn is here and the leaves have changed to a range of red to yellow color. My favorite things in autumn are pumpkin pie, pumpkin ice cream from Baskin Robbins, apple cider, enjoying Thanksgiving dinner with the family, and Black Friday. My husband loves pumpkin pie, and I saw him eyeing it at Costco today. It would be hard for two people to finish the Costco pumpkin pie. You would end up sharing half of the pie with your co-workers. One of my favorite desserts is cheesecake so I decided to make pumpkin cheesecake, a compromise between my husband and me. Although I purposely made this cheesecake for two people, you can always scale the ingredients to serve 8-12 people for Thanksgiving dinner or any other occasions. When serving the cheesecake, don’t forget to add a touch of whip cream.
Crust:1/3 cup (or 1/2 cup if you like a thicker crust) graham cracker crumbs 1 tbsp light brown sugar 1/4 tsp ground cinnamon 2 tbsps melted salted butter
Filling:1 (8 oz) package cream cheese 8 oz pureed pumpkin 1 egg 3 tbsps sour cream 1/2 cup sugar 1/2 tsp ground cinnamon 1/8 tsp fresh ground nutmeg 1/8 tsp ground cloves 1 tbsp all-purpose flour 1 tsp vanilla extract
Beat cream cheese until smooth. Add pumpkin puree, egg, sour cream, sugar and the spices. Make sure you you blend all the ingredients very well otherwise your cheesecake will turn out chunky. Add flour and vanilla. Beat together until well combined.