Pumpkin season is coming up and without getting in to GMO pumpkins and the nutritional value of ice cream, let's get imaginative and make some pumpkin ice cream, served in a creative way.
- You'll need an ice cream maker (there are even ball shaped models that can be kicked around at partie, though I have never tried one) and a good pumpkin grown for its meat, rather than just its appearance.
- This can be a family endeavor-- messy. In this typical ice cream recipe I would add two cups of good and mashed pumpkin meat. Not too stringy. Make the ice cream and then serve it the carved out pumpkin, lid and all.
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
