Go Back
Print

Paleo Pumpkin Pie Ice Cream

from Paleo Ice Cream

Ingredients

  • 1 13.5-ounce can coconut milk
  • 4 tablespoons honey
  • ¼ teaspoon xanthan gum optional
  • 3 egg yolks
  • ½ cup pureed pumpkin
  • ½ tablespoon pumpkin pie spice
  • 1 teaspoon vanilla

Instructions

  1. In a medium saucepan over low heat, combine coconut milk, honey, and xanthan gum (if using). Stir continuously until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Set aside.
  2. In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until it's completely mixed into the egg yolks. Don't add too much of the warm mixture at once or you may end up with scrambled eggs.
  3. Cover the mixture and refrigerate until completely chilled (about 8 hours or up to 2 days).
  4. Blend chilled mixture with pureed pumpkin, pumpkin pie spice, and vanilla in a blender until smooth, about 30 seconds.
  5. Freeze the mixture in your ice cream maker according to the manufacturer's instructions and enjoy!