Low Sodium Dairy Free Pumpkin Ice Cream

Total time8 hr 55 min

Prep time15 min

Cook time10 min

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Ingredients

6 servings

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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¾ cup pumpkin puree
½ cup packed light brown sugar
3 pasteurized egg yolks
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp pure vanilla extract

Instructions

1
Whisk the pasteurized egg yolks and brown sugar together in a medium saucepan until the mixture is pale and slightly thickened, about 1 minute.
2
Whisk in the coconut milk, pumpkin puree, cinnamon, ginger, nutmeg, and salt until fully combined.

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