Monday, November 24, 2008
Pumpkin Coconut Milk Ice Cream
We've been perfecting our coconut milk ice cream technique for a few months, ever since we realized we were busting our grocery budget on Coconut Bliss, the most rich, delicious frozen treat on the market for the lactose-intolerant among you. This rendition is our creamiest and most authentic yet--it really has the texture and decadence of ice cream. Try this for Thanksgiving and please everyone from Grandpa Meat-and-Potatoes to Cousin Vegan-Liberation. We prefer to use our low-glycemic index friend, agave nectar, but any sweetener will do.
1 14-ounce can coconut milk (regular, not low-fat)
3 tablespoons cooked pumpkin puree (canned works well -- but make sure it's unflavored)
1/4 - 1/2 cup sweetener (agave, honey, maple syrup, sucanat, sugar)
1 inch piece of ginger
1 teaspoon cinnamon
1/8 teaspoon vanilla extract
a pinch of allspice
Grate the ginger and then squeeze it between your fingers or in a cheesecloth to extract the juice. Discard the squeezed ginger pulp. Combine the ginger juice with all of the ingredients except the sweetener and whisk well.
Heat the mixture over a low flame and add the sweetener slowly, tasting as you go. (It won't need to be very hot, just enough to dissolve the sugar and meld the flavors.) Transfer to the fridge until it's cool, then follow the directions for your particular ice cream maker.