Photos by Tien Mao/Gothamist

Last week we had a chance to test out some samples of Adirondack Creamery’s limited edition winter ice cream flavors, which include Pumpkin Pie, Egg Nog, and Peppermint Stick. The company was founded by Paul Nasrani, who was previously the CFO of a legal staffing business before leaving the corporate world for something sweeter. Now Nasrani produces all-natural, hormone free ice cream created with simple and pure ingredients—"all of the ice cream is made by hand right inside a dairy where milk is received from nine local family farms."

Even the peppermint stick used for his latest creation comes from a local family business—Michael’s Candy in Kingston, NY—where they've created the candy especially for Adirondack without any artificial red coloring. And their Egg Nog ice cream is based on an old family recipe—it's worth noting that this one really tastes like you are drinking egg nog, and it was a Gothamist staff fave! As for the Pumpkin Pie ice cream, Nasrani passed along this recipe an ice cream cake pie for the holidays:

pumpkinicecream1112.jpegPumpkin Pie Ice Cream Cake

  • 25 gingersnap cookies or graham crackers (about one cup of crumbs)
  • ½ cup walnuts
  • ¼ tsp allspice
  • 5 tbsp unsalted butter
  • 1-2 pints Adirondack Creamery limited edition Pumpkin Pie ice cream

Blend gingersnap cookies, walnuts and allspice to make crumbs. Melt butter and add to crumb mixture. Press evenly into bottom and sides of pie dish. Freeze for 2-3 hours or until bottom sets. Take pints of ice cream and sit out for 15 minutes until slightly soft. Scoop out and spread ice cream into pie dish until filled. Place back into freezer for 2-3 hours or until set. Top with whipped cream (optional) and serve.

The ice creams can be found at retailers such as Whole Foods, Fairway Markets, Adams Fairacre Farms, ShopRite, and other fine specialty stores in the New York, New Jersey and Connecticut regions.