I wasn’t even sure if I would like pumpkin pie ice cream. I liked pumpkin pie, and I liked ice cream, but would the two mix? But it was such an intriguing idea (the idea given to me from a naturopath), I knew I had too at least try it.
This maple sweetened, spiced pumpkin pie ice cream is heavenly. It really truly is. The coconut milk makes it very creamy, and the spiced pumpkin, permeated with maple syrup brings you rushing towards Thanksgiving with one bite. And doesn’t it have a beautiful color?!
My only complaint with homemade ice cream in general, is that if you don’t use a tablespoon or two of vodka in it, it will freeze quite hard in 24 hours. The vodka keeps it softer. (I really should just go buy some vodka for ice cream making, I normally don’t have it.) So this ice cream is best when allowed to ripen just a few hours in the freezer. If you do let it freeze longer, expect to let it defrost it a bit before trying to scope any out.
Other possible additions for the ice cream would be egg yolks (adds creaminess and a rich flavor) or arrowroot (for texture). You dairy people could also try substituting cream for the coconut milk. I know it would be delicious that way too.
Regardless, if you like pumpkin pie, I bet you would like this ice cream!
Pumpkin Pie Ice Cream-with Coconut Milk
As always, I suggest using Thai’s coconut milk (not lite). You can use grade A maple syrup, but it won’t have the pronounced maple flavor of grade B.
1 1/2 cup of pumpkin puree
1 14 oz can of coconut milk, not lite and unsweetened
1/2 cup of grade B maple syrup (you can add more to taste, if you like your ice cream very sweet)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly ground if possible
1/4 teaspoon cloves
dash of salt
Combine well together, and make according to your ice cream maker’s direction. Let ripen several hours in the freezer and serve.
I am entering this post to be part of Sugar High Friday, with the theme of spices. This spice combination is one of my all time favorites. What could be more satisfying and warming?
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