Sunday, February 3, 2013

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.




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