Due to the success of my chocolate coconut ice cream last weekend, I am going to try my hand at Pumpkin Coconut Ice Cream.

Faith at Mekuno Cooking offered up this recipe:

Pumpkin-Coconut Ice Cream

4 egg yolks
1/4 cup dark brown sugar
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1 can coconut cream (not coconut milk – Coco Lopez, found with the drink mixers)
1 cup cream
1 cup half and half (or whole milk)

Whisk the egg yolks in a medium saucepan with sugar, salt and spices. Whip them until yellow and lightened in texture and volume. Whisk in the pumpkin.

Stir in the can of Coco Lopez. Add to the yolks. Whisk thoroughly then whisk in cream and half/half.

Put over medium low heat and cook, stirring constantly, for 10-15 minutes. Do not let it boil. Stir until temperature is 175-180ºF. Remove from heat and strain into a bowl.

Refrigerate for four hours or overnight, then freeze in your ice cream maker. Store for up to two weeks, tightly covered with a double layer of plastic wrap or foil underneath the lid of the container.

Since I’m not a big fan of making egg based ice creams, I’m going to try a variation on this recipe.  And since I like to keep it simple I think I’m going to try it with just coconut milk instead of coconut cream, cream & half n half.

Wish me luck!  I hope mine turns out as tasty as hers!

pumpkin coconut ice cream

pumpkin coconut ice cream

{13 Oct 2008} {Tags: , }