Skip to main content

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream
Makes 1 quart

I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them. 
Modified from the nourishing gourmet

1½ C pumpkin puree
1 14-oz can coconut milk (Mae Ploy is a good, creamy brand—don’t use “lite”)
½ C maple syrup (preferably darker like Grade B)
¾ tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg, freshly ground
pinch of sea salt
*
Optional:
pinch of ginger powder
a few grindings of black pepper (optional)
Pecan pieces pan toasted in coconut oil
Gingersnap cookies to crumble on top of each serving


  1. Add all ingredients into a medium mixing bowl. If the coconut milk is too thick or stiff, set the can in a bowl of warm water until it becomes liquid and pourable, then add to remaining ingredients. Whisk all ingredients until well blended.
  2. Process in ice cream freezer according to manufacture’s directions.  While ice cream is mixing, put an empty, airtight container** in the freezer to chill.
  3. When ice cream is ready, pack the ice cream into the cold, airtight container, cover and put in the freezer to ripen for at least 2 hours before serving.

**The containers I like are the 6-cup rectangular “Glasslock” glass containers.




Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to

Sweet Potato-Coconut Puree

Sweet Potato-Coconut Puree Makes 6 Cups (scant) This naturally sweet dish is perfect if you are craving something sweet and creamy. It's a delicious hot purée. Freshly grated nutmeg is key here. It's also delicious served cold or partially frozen  for a treat,  it's taste is reminiscent of pumpkin-pie ice cream if you double the spices (freezing subdues the spices, that's why you add more). I've noticed that sweet potatoes can come nearly as large as footballs and as small as dinner-rolls.  It's hard to guess what size sweet potato to get for most recipes if no weight measurement is given. I once mistakenly chose enormous Russets for my first vichyssoise and I could have spackled a wall with it.  So for this recipe, I give some guidelines: choose large sweet potatoes, about 1 pound each, and it will be thick and creamy, like my first, ahem, "vichyssoise".