Pumpkin Ice Cream
- 16 fl oz Coconut Milk
- 1 tsp Pure Vanilla Extract
- 1/2 cup Pumpkin Puree
- 1/2 Tbsp Pumpkin Pie Spice
- 1/4 cup Grade B Maple Syrup
- 3 Egg Yolk
Adapted from primalpalate.com
Combine all ingredients in a sauce pan.
Bring to a low boil while whisking.
Remove from heat and let cool.
Strain mixture into a medium mixing bowl, and cover with plastic wrap.
Chill mixture in refrigerator for 2 hours.
Place mixture in an ice cream maker, and run until the desired consistency is reached.
Serve with sprinkled cinnamon and chopped pecans.
Remove ice cream from ice cream maker immediately to avoid having it freeze to the container walls. Store in a freezer until the last portion is enjoyed.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.