I had some left over puree from the maple pumpkin bars I made the other day, and what better way to use it all up than with ice cream? I keep telling myself that I need to invest in a good ice cream machine—no doubt I'd be making all sorts of different flavors every week if I had one.
With no machine, I went at it the old-fashioned way. I hand-stirred the mixture a good amount of times to break up the ice crystals as much as I could using this technique. In the end, the ice cream turned out pretty good! Not as creamy as it could be using a machine, of course, but good enough for that frozen treat I was craving.
PUMPKIN ICE CREAM
Makes 1 Pint
2 1/4 cups almond milk
1/2 cup organic coconut sugar
1 cup organic pumpkin puree
2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
In a saucepan, combine milk, sugar and pumpkin and heat over medium heat. Bring to a full boil while whisking, then reduce heat to low and simmer for 30 seconds.
Remove from heat and add the vanilla, cinnamon, nutmeg and salt, and stir.
Transfer the mixture to a bowl and chill in refrigerator until cold. When chilled, freeze in your ice cream maker or follow these steps if you don't have a machine.
(Adapted from this recipe)