YIELD: 1 QUART
The first time I tasted pumpkin flavored ice cream was right after a hayride with my childhood bestie while we were in middle school. It was such a great memory, with the crisp fall chill in the evening breeze and the smell of leaves crunching underneath our feet. Now, each time I taste pumpkin ice cream, I get transported right back to that day, autumnal bliss and all.
Directions
Over medium heat, in a 2-quart saucepan, warm the sugar and coconut milk just until the sugar has completely dissolved.
Whisk in the vanilla extract, pumpkin purée, spices, and salt.
Process in an ice cream maker according to manufacturer’s instructions.
Transfer to a flexible airtight container and freeze at least 6 hours before serving.
Store in freezer for up to 3 months.
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Ingredients
1½ cups sugar
1 (13.5-ounce) can full-fat coconut milk
2 teaspoons vanilla extract
1 (15-ounce) can pumpkin puree
1½ teaspoons cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon cloves
½ teaspoon salt
