Pumpkin Spice Ice Cream

My favorite part of fall, albeit the most fleeting aspect, is the changing of the leaves.  Morning walks in the brisk weather are extra lovely with scattered red, orange, and purple leaves on the sidewalk.  I always find myself skimming them, trying to find as many colors in as many shapes as possible.  It's pure beauty, a little gift from the earth, as the seasons shift.  And just like that, the trees are naked and it's cold to the bone.

Although this may sound silly, I always seem to make the same statement in my mind, time after time.  "In my next life I will be reborn as a tree."  Such a simple life, the tree, but it is long and useful.  Providing shelter and shade to animals.  Taking in carbon dioxide and breathing out oxygen.  Being the beauty that is the changing of the seasons.  Oh, how mighty is the tree.

Along with the beauty of leaves during autumn, another aspect which I love is the abundance of pumpkins and other squash.  You may remember my declaration a couple of months ago regarding no longer resorting to store-bought ice cream when I can very well make it myself.  I am happy to report I am still holding steadfast to my promise, making a new ice cream flavor every week.

Last week, I decided to make Oh Ladycakes' Pumpkin Spice Ice Cream.  The only modifications I made were using two cans of light coconut milk, brown sugar, and excluding the vanilla extract(I've been out for a while and keep putting it off since it's expensive).  It was a success!  Dayv commented that it tasted like the whipped cream on top of a pumpkin pie, which is quite yummy if I remember correctly ;)