Pumpkin and Pecan Ice Cream

I tried. I really did. But the overwhelming amount of pumpkin in my face everywhere I went today sucked me in. Call me basic. It's okay. I can't help it. Pumpkin is just so good. I'll admit I'm not much of an Autumn/Winter girl. I love summer! So it's odd that I would be celebrating the change in seasons. But I'm not too upset about it just yet because it's still in the 90s here. And I'm still soaking up every last drop of sunshine. Ice cream felt a bit rebellious too. At least I'm not making pumpkin soup and pumpkin lattes yet. Plus any excuse to try a new flavor of ice cream is always welcome. Enjoy!

Pumpkin and Pecan Ice Cream

INGREDIENTS

  • 2 (14 ounce) cans full fat coconut milk
  • 3/4 cup coconut sugar
  • pinch of salt
  • 5 egg yolks
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 cup pecans, chopped

INSTRUCTIONS

  1. Make sure the bowl of your ice cream maker has been in the freezer for at least a day (I keep mine in the freezer so it's always ready to use).
  2. In a medium saucepan over medium-low heat, whisk together the coconut milk, coconut sugar, and salt and bring to boil.
  3. While the coconut milk heats whisk the egg yolks together for about a minute.
  4. Once the coconut milk mixture is boiling, reduce to a simmer and very slowly pour in the egg yolks, whisking continuously.
  5. Continue to stir over low heat until the mixture begins to thicken, but do not let it boil once the egg yolks have been added.
  6. Pour the mixture through a fine mesh strainer, let cool, cover and refrigerate for a couple hours or overnight.
  7. In a separate bowl combine the pumpkin puree, vanilla extract, cinnamon and ginger, cover and refrigerate for a couple hours or overnight.
  8. Once everything has been chilled pour the coconut milk mixture in with the pumpkin mixture and stir to combine.
  9. Remove the bowl of your ice cream maker from the freezer and follow the manufacturers directions.
  10. When the ice cream is almost fully churned add in the chopped pecans.
  11. The ice cream will have a soft creamy texture. You can store the ice cream in an airtight container in the freezer. Remove about 15 minutes before you plan to serve it.

PIN IT HERE!