|
Recipe by Hannah Kaminsky, author of My Sweet Vegan ...
Easy as Pumpkin Pie Ice Cream 1 15-Ounce Can Pumpkin Puree
1 14-Ounce Can Coconut Milk
1 Cup Dark Brown Sugar, Packed
1/4 Cup Maple Syrup
2 Tablespoons Bourbon
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
Pinch Freshly Cracked Black Pepper
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract Okay, now this is a real tough recipe, so are you ready? … Take all of the ingredients, and mix them together in a big bowl until smooth and homogeneous. Chill if not already cold, and process in your ice cream machine as per the manufacturer’s instructions. Transfer into an air-tight container and freeze until solid before serving. Whew! After all that work, this ice cream sure hits the spot! PS: Not too keen on making a traditional pumpkin pie for Thanksgiving this year? Just make a batch of this ice cream, smooth it into a pre-baked graham cracker crust, and freeze until firm enough to slice. Perfect to make ahead of time, too!
 Quote this article on your site
Only registered users can write comments.
Please login or register. Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved |
