I'm pretty sure the only reason we got out was because me and Abbey cut through the corn and made our other three friends follow. The fact that i played my ipod and everyone sang Blink-182 songs to each other helped a lot too. We kind of got a little too excited once we found our way out, lets just say there was much rejoicing.
It was time for lunch after that and by lunch i mean two scoops of delicious pumpkin ice cream. I had it for the first time ever there, and my tongue almost jumped out of my mouth and danced from how delicious this stuff was. Imagine pumpkin pie--in ice cream form. I didn't think it was possible to make something as good as pumpkin pie like that, but, they, did it. I think Jesus might have partaken in its creation.
It had a creamy light orange color like a sherbet, but it had brown speckles of ground up ginger snaps, which i think was an ingenious addition because pumpkin and ginger are spectacular together. There was also delicate flavors of cinnamon and nutmeg, they added just enough so that there wasn't a harsh taste that sometimes comes with these intense spices.
After the pumpkin ice cream experience, me and my friends began to geek out over all the animals-- the cows, bunnies, chickens, peacocks, turkeys, and goats. I would just like to say there were bunnies the size of my hand and there were just the cutest little things! Not to mention i got to pet a goat and a cow, my inner child was very very happy.
Pumpkin Ice Cream Freeze:
[recipe taken from Chesterfield Berry Farm, which was taken from "Pillsbury's Entertainment Idea Handbook."]
-1 1/4 c. finely crushed gingersnaps [around 25 cookies]
-1/4 c. granulated sugar
-1/4 c. butter, melted
-4 c. [two pints] vanilla ice cream, softened
-1 c. cooked pie pumpkin meat
-1/2 c. firmly packed brown sugar
-1/2 tsp. salt
-1 tsp. cinnamon
-1/2 teaspoon nutmeg
-1/4 tsp. ground ginger
-1 tsp. vanilla extract
-1 tsp. vanilla extract
Add the gingersnap, sugar, and melted butter together in a medium sized mixing bowl--combine together with a fork until well blended. Reserve 1/2 c. of this mixture. Press the remaining mixture into a 8 or 9" square pan; set aside. In a large bowl combine the ice cream, pumpkin, brown sugar, salt, cinnamon, nutmeg, ginger, and vanilla; beat until well combined. Pour on top of the crumb crust in the pan ASAP, then sprinkle with the reserved crumb mixture. Freeze until firm [minimum of four hours.] Scoop out and serve with whipped cream.