Chef Elizabeth Steffey of
Andaluca
at the Mayflower Park Hotel – Seattle, WA
Adapted by StarChefs.com
Yield: 1 Servings
Ingredients:
- 1 cup vanilla ice cream
- ½ cup pumpkin purée
- ¼ - ½ cup whole milk
- 3 Tablespoons honey
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons ground ginger
Method:
Blend all ingredients in blender until smooth. Place
in well-chilled glass. Garnish with whipped cream, caramel sauce,
and a sprinkle of sugared pumpkin seeds.
