pumpkin ice cream
I love pumpkin. So, when I heard that it was the theme for this months Go Ahead Honey recipe round-up (hosted by Heather over at Life, Gluten Free) I was thrilled. Typically, I use pumpkin for muffins or bread. But, this inspired me to challenge myself, to make something completely out of my comfort zone so to speak.
When I was at the farm stand the other day I saw a whole section of pumpkins beautifully displayed and it struck me. Why not try my hand at making a pumpkin puree from scratch? I have never made pumpkin bread (or anything for that matter) using fresh pumpkin puree.
Ironically, after deciding upon pumpkin ice cream, Boulder got slammed with 18 inches of snow. Hmmm…so, my choice is not necessarily the most warming treat on a cold blustery day . So, I put a touch of freshly grated ginger in there for warmth. OK, I am grasping at straws here. I digress. Hope you enjoy it !
1 cup pumpkin puree (canned is fine)
1 tblsp vanilla
1 cup non-dairy milk (I used almond)
1 cup coconut milk
5 egg yolks
1/3 cup honey
1 tblsp unsulphured molasses (NOT blackstrap)
1 tsp freshly grated ginger (don’t have fresh? use 1/2 tsp ground ginger)
1/2 tsp cinnamon
pinch cloves or nutmeg (whichever one you prefer)
1.) combine room temperature pumpkin puree and vanilla in a storage container with a lid. Refrigerate until cold. Side note: I chose an American Pie pumpkin, baked it in my oven at 375 for about an hour and a half , then removed the seeds and scooped out the flesh.
2.) heat 1 cup almond milk and 1/2 coconut milk in a saucepan over medium high heat. Watch it carefully – it doesn’t need to boil only to become “hot”.
3.) In a separate bowl, whisk egg yolks, honey, molasses and spices in a metal or heat-proof glass mixing bowl.
4.) Once the milk mixture is hot, gradually pour 1/4 cup of it into the egg mixture – whisking the entire time. The goal here is to warm up the egg mixture without making scrambled eggs.
5.) Then, pour the warmed egg mixture into the saucepan with the milk – whisking constantly – over LOW heat – until the mixture thickens (mine took about 10 minutes). This is critical: you do not want this to boil (or even simmer). You know it is ready when the mixture will coat the back of a wooden spoon.
6.) Remove from the heat and stir in the cold pumpkin/vanilla mixture.
7.) Pour the custard through a mesh sieve/strainer set over a clean heat proof glass bowl. Use a rubber spatula and press the mixture through the sieve.
8.) Stir in the remaining 1/2 cup coconut milk and whisk until blended.
9.) Cover and refrigerate until cold – 3 to 4 hours or overnight.
10.) Add to ice cream maker, following manufacturers instructions.
11.) Serve with chopped walnuts, pecans or chopped chocolate sprinkled over the top. Makes 1 qt.