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At last !!! Haagen-Dazs Cranberry Pumpkin Spice Ice Cream:

rworange Nov 3, 2011 09:06 PM

It is not that I don't appreciate the rum raisin, but I always hoped HD would make pumpkin ice cream.

When I saw it, I snagged it immediately ... at full price ... $4.69 ... ouch. But I had to have it now. Couldn't wait for a sale.

It's good. IMO, there is zero cranberry flavor which is fine with me. The dots of cranberry here and there give it a little color. It is lightly spiced letting the pumpkin flavor rule.

Now, if they'd only make eggnog. Maybe next year.

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  1. bitsubeats RE: rworange Nov 3, 2011 09:39 PM

    I really hope they keep the blueberry crumble and bananas foster, but I know that's wishful thinking.

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      Axlsgoddess RE: rworange Nov 3, 2011 11:18 PM

      I finally found Ben & Jerry's Schweddy Balls last week and could not resist Clusterfluff this week.

      1 Reply
      1. re: Axlsgoddess
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        mse924 RE: Axlsgoddess Nov 6, 2011 06:10 AM

        I'm glad my local grocery store tends to run on the lazy side with stocking their ice cream freezer because I got seriously hooked on that Clusterfluff flavor. PB and caramel are two of my favorite sweet flavors so it was like B&J's found my kryptonite in ice cream form.

      2. h
        HillJ RE: rworange Nov 23, 2011 01:17 AM

        Just tried the Haagen-Dazs Cranberry Pumpkin Spice ice cream myself this evening and enjoyed it very much. Paid $2.58 for it at Target (my new fav bargain grocery store). The pumpkin flavor was just right. I agree with rw, the cranberry was subtle but I did detect a slight sour note that offset the pumpkin spice. The cranberry swirl adds a bit of flair to the solid pumpkin color. H-D is the only commercial brand of ice cream I buy and this seasonal flavor was a nice surprise. I plan to sandwich the ice cream between two large gingersnap cookies and make a few holiday treats for my family.

        1 Reply
        1. re: HillJ
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          magiesmom RE: HillJ Nov 23, 2011 05:36 AM

          That sounds wonderful. I love love love gingersnaps and pumpkin.

        2. Peachie RE: rworange Nov 23, 2011 09:06 AM

          I've always loved pumpkin ice cream but truly the H.D. takes it to a gastronomic level. I wasn't sure I'd like the cranberry mixed in, but it does cut the fattiness a bit---or at least that's what I tell myself to justify eating it.

          1. Emme RE: rworange Nov 23, 2011 11:35 PM

            Hey rworange, have you had McConnell's Eggnog flavor ice cream?

            2 Replies
            1. re: Emme
              rworange RE: Emme Nov 24, 2011 06:10 AM

              I love eggnog as well ... maybe HD will tackle that next year.

              No McConnell's in this area though.

              1. re: rworange
                Caitlin McGrath RE: rworange Nov 24, 2011 07:31 PM

                Actually, I've seen a few flavors of McConnell's pints at Whole Foods in Berkeley in recent months, so I imagine it's in other local WF, as well. I don't know if they carry seasonal flavors, though.

            2. PommeDeGuerre RE: rworange Nov 23, 2011 11:41 PM

              McConnell's egg nog is delish. Good thing the cranberry is not pronounced inthis. Pumpkin and cranberry are two great tastes that do not taste great together. No compliment there, More like a contradiction.

              6 Replies
              1. re: PommeDeGuerre
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                magiesmom RE: PommeDeGuerre Nov 24, 2011 01:48 PM

                I disagree, I make a pumpkin soup with a cranberry jalapeno relish that is to die for. neighbors come around and hint about it the weekend after turkey day.

                1. re: magiesmom
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                  NotJuliaChild RE: magiesmom Nov 24, 2011 02:15 PM

                  Would you please share your recipe? Thanks.

                  1. re: NotJuliaChild
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                    magiesmom RE: NotJuliaChild Nov 26, 2011 07:40 PM

                    Cranberry jalapeno relish

                    3 c fresh or frozen cranberries
                    1 half large or 1 small lime ( I like to use organic since the skin is eaten)
                    2-3 jalapenos, seeded
                    Combine in food processor until mostly but not completely smooth
                    Stir in 3/4 c. sugar, or a bit less if you like tart/hot combo.
                    Let sit in fridge at least 3 hours, preferably overnight.

                    I use this curried pumpkin soup but leave out the red pepper flakes and the curry leaves when I use the relish. I also go light on all the spices except the ginger, to show off the relish when I serve it that way.
                    http://www.epicurious.com/recipes/foo...

                    A dollop of relish on the top is luscious. this soup is also good cold, my preference, actually.

                    We also eat this relish, sparingly ,on pumpkin bread with a shmear of cream cheese.

                  2. re: magiesmom
                    PommeDeGuerre RE: magiesmom Nov 26, 2011 04:40 PM

                    The variability of palates is what makes the recipes go 'round. :-)

                    1. re: PommeDeGuerre
                      goodhealthgourmet RE: PommeDeGuerre Nov 26, 2011 05:08 PM

                      indeed. i make terrific pumpkin-cranberry muffins, but you'd be welcome to pick out the cranberries ;)

                      1. re: PommeDeGuerre
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                        magiesmom RE: PommeDeGuerre Nov 26, 2011 07:42 PM

                        for sure! but try the above, if it appeals at all.

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