Serves: 2
Ingredients:
1 can of coconut milk (NOT low fat) (reserve 1 tbsp)
1 cup roasted pumpkin pureed
1/2 cup coconut palm sugar (reserve 1 tbsp)
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp sea salt
1/2 tbsp Earth Balance
1 cup chopped pecans
Directions:
Ice Cream Base:
Blend mixture of pumpkin, coconut milk, spices, salt, and coconut palm sugar (reserve 1 tablespoon of sugar). Pour mixture into ice cream maker and start. Follow ice cream maker's instructions for ice/salt to freeze the mixture.
Praline Mixture:
Add the pecans, earth balance, the reserved coconut milk and the reserved sugar to a frying pan and saute until the mixture forms a sticky syrup. Be careful not to burn! Allow to cool. When ice cream mixture is beginning to thicken add praline to the batch.
Note: Because it was a small batch, my mixer never stalled. Please check for desired consistency after about 20-30 minutes.
Ice Cream Base:
Blend mixture of pumpkin, coconut milk, spices, salt, and coconut palm sugar (reserve 1 tablespoon of sugar). Pour mixture into ice cream maker and start. Follow ice cream maker's instructions for ice/salt to freeze the mixture.
Praline Mixture:
Add the pecans, earth balance, the reserved coconut milk and the reserved sugar to a frying pan and saute until the mixture forms a sticky syrup. Be careful not to burn! Allow to cool. When ice cream mixture is beginning to thicken add praline to the batch.
Note: Because it was a small batch, my mixer never stalled. Please check for desired consistency after about 20-30 minutes.
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