GFCF (gluten-free / dairy-free) pumpkin nut ice cream is full of the flavors of the fall season -- pumpkin, spices and toasted nuts. This ice "cream" is a luscious alternative to dairy-based ice cream.
Use organic, non-GMO ingredients for a very pure dessert. And you'll need an ice cream machine to prepare this recipe. I used a Cuisinart 1-1/2 quart capacity "Frozen Yogurt-Cream and Sorbet Maker." This machine has a freezer bowl that must be completely frozen (overnight) before you start to prepare your recipe.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 6 cups or 1 1/2 quarts
Ingredients:
- 1/2 cup pure cane sugar
- 1/4 cup honey
- 5 large egg yolks
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon unrefined sea salt
- 2 cups (16 ounces) canned coconut milk, unsweetened, full fat for best flavor and texture (I used Native Forest Organic Coconut Milk Classic)
- NOTE- To make a dairy version of this recipe, substitute 2 cups heavy cream for the coconut milk
- 1 15-ounce can solid pack pumpkin (unsweetened) -- not canned pumpkie pie mix
- 1 teaspoon vanilla extract
- 2 tablespoons brandy or dark rum (optional - add during last 5 minutes of churning)
- 1 cup chopped lightly toasted walnuts (added during the last 2 minutes of churning)
Preparation:
Combine cane sugar, honey and egg yolks in a mixing bowl and use an electric mixer to beat until thick and creamy. Add cornstarch, spices and sea salt and beat until blended.
Pour coconut milk into a large saucepan. Scrape can with a spatula to remove any coconut fat remaining in can. Heat on medium low just until the fat melts and the coconut milk starts to simmer. Don't boil.
Slowly drizzle the coconut milk into the sugar-egg mixture while beating on low speed. Pour this mixture back into the large saucepan and heat on medium low. Use a spoon to constantly stir the mixture until it thickens enough to coat the back of the spoon. Do not let the mixture boil or the eggs may curdle.
Remove from heat and whisk in the canned solid pack pumpkin. Place a large mesh strainer over the mixing bowl and strain the mixture into the bowl. Allow it to cool for 10 minutes and stir in the vanilla.Cover the bowl and chill in the refrigerator overnight, or until the ice cream base mixture reaches a temperature of 40 °F.
Tips for churning and serving your ice cream:- This recipe makes approximately 1 1/2 quarts of ice cream. Make sure your ice cream machine can accommodate this amount.
- When ice cream base is chilled, follow the manufacturer's instructions for your ice cream machine.
- When the ice cream is just about the consistency that you want (very thick but still soft,) add the optional brandy or dark rum and gradually drop toasted walnuts into mixture - while the machine is still churning. The finished ice cream will be thick, but more like soft-serve ice cream than hard ice cream that's been in the freezer.
- Serve immediately or use a spatula to scrape ice cream into a freezer-safe container and freeze until ready to serve. Remove from the freezer about 10-15 minutes before serving.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
