“There is some magic in it… How else are we going to turn a pumpkin into a coach?” ~ Paolo Montalban, Filipino-American actor, 1973 –
There was a little frost on the pumpkin this morning for the first time this season – and more than a little snow on the mountain. Brrrr… So, what’s with the ice cream? Well, it’s really all about the pumpkin. And the magic.
This ice cream recipe can be prepared using canned pumpkin puree, but when we’re feeling like getting back to our roots, we roast a pumpkin and put the meat of it through the blender. It is thinner than what is found in a can, but for this type of recipe, it works just fine.
To roast a pumpkin:
Preheat oven to 350°F. Lightly oil the bottom of a roasting pan. Cut the pumpkin in quarters and scrape out the seeds and goopy part. Put the pumpkin quarters into the roasting pan and cover. Roast in the oven for about 1 ½ hours, testing occasionally with a fork. When the pumpkin meat is very soft, remove from the oven and cool to room temperature. The pumpkin meat will separate from the skin very easily. Discard the skin or save it for your vegetable broth. Puree the pumpkin meat in a blender adding water only if absolutely necessary. Freeze in convenient portion sizes. Obviously, the yield varies by pumpkin size.
The magic? You won’t find any dairy or eggs in this rich concoction. Just a ton of pumpkin pie flavor.
Magic Pumpkin (better-than-pie) Ice Cream
Makes about 6 cups ice cream Time: 20 minutes active prep time + about 4 hours for chilling and freezing
Note: This recipe requires processing in an ice cream making machine.
¼ cup plain (unsweetened) almond milk
2 tablespoons arrowroot powder
2 teaspoons vanilla
1 ½ cups full fat coconut milk
1 ½ cups plain (unsweetened) almond milk
1 ¼ cups sugar
1 ½ cups pumpkin puree
2 tablespoons pumpkin pie spice blend (see below)
Up to 1 tablespoon molasses, optional
Stir the ¼ cup almond milk, arrowroot powder, and vanilla together in a small bowl, gently whisking until smooth. Set aside.
Stir the coconut milk, almond milk, sugar, pumpkin puree, and spice blend together in a pot over medium heat. Stir until the sugar has melted. Add molasses to taste, if you like. Continue stirring and cooking until the ice cream base begins to boil.
Remove from heat as soon as the mixture begins to boil. Immediately stir in the arrowroot powder mixture. Gently stir until the ice cream base thickens, about 15 seconds. Set aside to cool for 20 minutes, then move it to the refrigerator. Chill for a minimum of two hours – overnight is better.
Process in your ice cream maker according to manufacturer’s directions, then store in a sealed container in the freezer until ready to serve — or slap some between a couple of graham crackers to make some especially-easy-to-serve ice cream sandwiches.
* No pumpkin pie spice blend in your cupboard? Just stir together:
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice OR 1/8 teaspoon ground cloves