Smitten with Smitten’s pumpkin

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.

Pumpkin

Pumpkin ice cream I could eat all day every day

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.

Smitten Ice Cream on Urbanspoon

About these ads

2 thoughts on “Smitten with Smitten’s pumpkin

  1. 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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s