You heard that right. Its Paleo Ice cream. As a former ice cream aficionado, it was difficult to kiss the cold stuff goodbye (well except for cheat meals). This allows me to get the feeling of ice cream, without deviating from my preferred Paleo way of eating. I decided in honor of Halloween that I would make pumpkin ice cream. I want to try a chocolate version next time.
Paleo Pumpkin Ice Cream
2 cups coconut milk (Thai kitchen works great)
1/2 can of pumpkin
1/4 cup maple syrup
1/2 tsp vanilla
1 tsp pumpkin pie spice
8 egg yolks
Mix together the milk, pumpkin, syrup, vanilla and spice in sauce pan. Cook over medium heat. In bowl, mix together the egg yolks. When the milk mixture starts to simmer. Use the milk to temper the eggs (pour spoonfuls of the hot mixture into the eggs, while whisking the eggs). Pour the egg mixture back into the sauce pan. Continue cooking over medium low heat until mixture thickens. Remove from heat. Strain mixture and put into the refrigerator until cool. Freeze using an ice cream maker (according to manufacturers directions). Enjoy!