Pumpkin Pie Ice Cream… Dairy-free

 

Dairy-free, and you’ll never miss it. Coconut milk takes the place of dairy in this recipe.

Pumpkin Pie Ice Cream: Yields 1 1/2 quart

15 oz. organic pumpkin puree

27 oz. organic coconut milk

1 cup organic brown sugar, divided in 2 portions

4 egg yolks

1 tbsp pumpkin pie spice

3 tbsp espresso vodka, or any liquor you prefer, brandy would be nice too.

(optional) chopped dark chocolate and almonds to garnish

In a medium pot, combine the coconut milk and 1/2 cup sugar. Bring to a simmer, and stir until the sugar is dissolved. Add the pumpkin puree into the coconut milk/sugar mixture and whisk to combine until smooth. Keep very hot, but not boiling.

In a large bowl, stir together the other 1/2 cup sugar and pumpkin pie spice. Add the egg yolks. Beat with a whisk for about 2 minutes, or until the eggs are lightened in color and almost doubled in volume.

Carefully ladle the coconut milk/pumpkin mixture into the egg yolks, whisking rapidly as to not cook the eggs. Continue until all the liquid is mixed with the eggs yolks, stopping as needed to cool the eggs by beating between additions of coconut milk. ** If this is your first time making an ice cream custard, it may help to enlist a friend to pour while you whisk.

Pour the custard back into your pot, and stir with a spatula constantly over medium heat. The custard will become thicker, or “nappe” which describes the way it coats the back of a spoon. Once it is thickened, place entire pot into an ice bath and stir to cool. Once chilled down enough, pour into a storage container and chill overnight.

When ready to use, stir in the espresso vodka or whatever you’ve decided to use. Spin in the ice cream maker according to the manufacturer’s instructions. Garnish with chopped dark chocolate and almonds to serve.

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