Spiced Pumpkin Frozen Custard

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Spiced Pumpkin Frozen Custard Ice Cream Maker 3/4 cup Fresh or Canned 100% Pure Pumpkin Puree 1 Can Coconut Milk 3/4 Cup Maple Syrup 3 Egg Yolks Cinnamon Nutmeg Ginger Cardamon Vanilla Extract Salt This is dairy, gluten, and refined sugar free. I started by heating 3/4 coconut milk in a sauce pan over medium heat with maple syrup. Let simmer while you whisk egg yolks, remaining can of coconut milk, cinnamon, nutmeg, ginger (grated fresh or dried), cardamom, and a pinch of salt. Don't worry about the exact spice amount as you'll taste it once the eggs are cooked to adjust flavors. Remove hot milk mixture from the heat and whisk 1/4 cup at a time of hot coconut milk into the egg & coconut milk mixture to temper the eggs. Pour tempered egg mixture into the hot milk whisking constantly over medium heat. Don't let it boil. Whisk until the mixture thickens. Pour through a fine mesh sieve into a glass or metal bowl. Stir in pumpkin and 1 tablespoon of vanilla. Taste to adjust spices and sweetener as needed. Place mixture in the freezer to chill. Stir every 15-20 min till mix is cold. Add to your ice cream maker and follow its instructions. Once it's finished churning transfer to a freezer safe dish with plastic wrap on top to firm up. Enjoy with some paleo caramel sauce. This plate was made by: A Thoughtful Bite Indian River County Ashley Kennedy Posted: 2015-10-29 19:34:24 Make a Plate Inquire About This Plate Name Email Phone Comments