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.
Fantastic!
Oh wow, I love how you used coconut milk! I’ve only had pumpkin ice cream made with cream, but I actually find coconut milk ice cream to be richer! Well done, and so ambitious to use your own puree. Very nice work!
thanks Jenn! We LOVE coconut milk in our house too! And it has so many uses.
I have never made “real” ice cream before – meaning, using a custard as a base. I typically make raw ice cream. So, this was quite fun. I thought making pumpkin puree was going to be hard. It was actually really simple. (I put the whole thing in the oven (un-pierced) and let it steam itself until it was cooked). So, it doesn’t make a huge mess and there’s no wrestling with a uncooperative pumpkin (or squash).
I actually thought the taste of the ice cream was so pumpkinny – I’m not sure I’ll ever go back to canned!
very pretty ice cream!
thank you, Heather. I simply can’t wait to see what other pumpkin treats people came up with…
It’s kind of warm here now, and I wish I had some of the ice cream. It looks delicious!
Linda,
it was yummy even when it was cold out! I’d love to know what you think if you give it a try.
Oh my! This looks absolutely delicious! A fabulous way to enjoy pumpkin =D.
Oh yum!!! This pumpkin ice cream looks fabulous!
What a delicious recipe! I really need to get on buying an ice cream maker, pumpkin ice cream would be perfect for tonight!
Thanks, Lauren. Your cupcakes looked absolutely fantastic. Yum!
Jenn,
thank you so much.
Jes,
I bought my ice cream maker at bed, bath and beyond using one of those 20% off coupons. Money well spent, I tell you. I use it quite a bit. Plus, you can’t beat just throwing all the ingredients in there and having homemade ice cream in 25 minutes! That is – if you can go that long without sneaking back for a sample:)
Pumpkin ice cream! That sounds wonderful, and a welcome addition to spice cake at this time of year.
oh, Linda – I hadn’t thought of pairing it with spice cake – what a wonderful idea!
Your pumpkin ice cream looks delicious. I really need to buy an ice cream maker. Thanks for sharing the recipe.
hi brian – thanks and so glad you stopped by!
Looks delicious, very similar to the Pumpkin Ice Dream reacipe from my book, The Ice Dream Cookbook: Dairy Free Ice Cream Alternatives with Gluten Free Cookies, Compotes and Sauces. I use coconut milk exclusively in my frozen dessert recipes and sweeten with honey and stevia (you won’t notice the stevia if you use it sparingly and measure carefully). Even people who don’t usually like coconut things have enjoyed this and the dozens of other unusual flavors contained in my book.
I found your blog through Life, Gluten Free. So glad I did. Looking forward to perusing your blog.
Sincerely,
Chef Rachel
[...] pumpkin ice cream [...]
Thank you, Rachel. So kind of you to stop by – welcome!
I love the name – Ice Dream. That’s wonderful. It’s truly was it is, isn’t it? Such a treat that those of us with food sensitivities still get to eat it :)
Thanks for taking part and creating this wonderful dairy free icecream. I added you to my blogroll. x x x
thank you, Naomi. That means a lot! It is I who should be thanking you for coming up with Go Ahead Honey – it is such a brilliant idea! Each month I look forward to seeing what people have come up with. I must say we have some pretty talented people in our midst.
ps – I made your lucky birthday cake recipe the other day- just because (it wasn’t anyone’s birthday) – and it was divine :)
Have a wonderful holiday season.
Stephanie
Super website. You have gained a new regular reader. Please keep it up – I look forward to more of your engrossing writings.
I came to this recipe by searching Yahoo. I must say that this looks mouthwatering. Thanks for taking your time submitting this recipe!
I didn’t know pumpkin could be such used in a great recipe like this one. Thanks for sharing this.
Kyle,
you’re welcome and thanks for stopping by!
Pumpkin is very versatile – it’s so fun to bake with. We’re coming upon that season again here shortly. I for one love the smell of pumpkin in my kitchen…
Stephanie
[...] This post was mentioned on Twitter by half-assed cook and The Peche Food Blog, Stephanie Fourie. Stephanie Fourie said: @thepeche – I have a pumpkin ice cream recipe here – http://bit.ly/bCtJlT — just use regular milk. [...]