I'm pretty sure that a lot of you have heard me profess my love for ice cream cake. It's a magical thing from the random varieties to your standard version filled with a layer of chocolate crunchies. I don't cover these types of treats a lot (because I rarely see a "new" one around), but it seems these things are always called cakes, not pies. The only "pie" I've reviewed was the
cookie dough one my wife brought home from
Cold Stone way back in 2011.
Well this was a present from my in-laws yesterday. It's a Pumpkin Ice Cream Pie from
New City Microcreamery in Hudson, MA. It's Pumpkin Pie ice cream, whipped cream, caramel drizzle, and something they call a "cone-cookie crust". I didn't have the description when I first dug in, so I couldn't quite place the flavor of the crust at first, but once I was told it had to do with waffle cones then it all made sense. It's unique though I wish that they mixed more little bits with all the big bits to make a crust that was a bit more traditional.
Did I mention that NCMC uses liquid nitrogen in their ice cream making process? I should stop by and see it for myself because I dont know if you are allowed to eat it freshly frozen or if you have to wait until after it spends
two hours in the freezer. I bring this up because I had no idea how long to let the pie (and then the slices) temper. The softer the slice got, the more the pumpkin spices came alive. With less tempering, the ice cream was quite dense and also not as flavorful.
They also had an
eggnog version (no thanks), a
pecan version (not safe to bring home), and an
apple version that had some kind of crumb top. Which one would you have brought home? Or for a more general question, have you had ice cream made with liquid nitrogen?
P.S. I hope everyone had a nice Christmas yesterday.