Delicious, homemade ice cream that's simple to make! Note that the prep time mentioned here does not include how long it takes to churn your ice cream. This particular time will depend heavily on your ice cream maker. Please read and follow the manufacturer's instructions for that information.
Author: The Gracious Pantry
Ice Cream Maker
Medium Stock Pot
3 ½cupscashew milk(or any milk you prefer)
½cuppumpkin puree(not pumpkin pie filling)
¾cupgranular sweetener(try Sucanat, coconut sugar or monk fruit)
Separate eggs, and keep the yolks handy in a medium bowl. Set aside.
In a medium sauce pan, combine the cashew milk, pumpkin puree, and sweetener. Bring to a simmer over medium heat, whisking constantly to dissolve the sweetener.
When the mixture is nice and hot, reduce heat to low temporarily and remove a ½ cup from the pot.
Temper the egg yolks with this hot liquid by very slowly whisking the hot milk into the yolks. Then whisk the milk and egg yolks slowly back into the hot pot and raise heat back to medium to achieve a simmer. DO NOT BOIL. Stir constantly.
When the milk has thickened a bit (about 5-7 minutes), pour the milk into a heat-safe dish and either place in an ice bath to cool it immediately, or place the dish in the refrigerator using pot holders if needed. Be sure to put something underneath the dish to mitigate the heat. (If using the vanilla, you can stir that in now.) Chill overnight.
Pour the chilled liquid into the ice cream maker, and follow the directions from your ice cream maker to make your ice cream.
Transfer to a freezer-safe container for storage. Scoop and serve with your favorite toppings.