{"id":3445,"date":"2013-12-07T08:00:37","date_gmt":"2013-12-07T16:00:37","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=3445"},"modified":"2017-02-18T14:15:57","modified_gmt":"2017-02-18T22:15:57","slug":"pumpkin-ice-cream","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/pumpkin-ice-cream\/","title":{"rendered":"Pumpkin Spice Ice Cream with Candied Pecans"},"content":{"rendered":"

The other day I posted a pumpkin cheesecake<\/a> and now I’m posting pumpkin ice cream. We definitely have a pumpkin-dessert problem on this blog…<\/p>\n

But can you blame me? These recipes are just too good. I first created this ice cream for Thanksgiving and my family went crazy for it. Creamy coconut milk… pumpkin and spice… candied pecan pieces… and even a rich eggnog-like flavor all blended together into a frozen dessert. Amazing.<\/p>\n

If you’ve never had coconut milk ice cream, you’re missing out. It doesn’t taste like coconut at all, and provides just the right mouthfeel of real cream. The So Delicious and Coconut Bliss brands available in stores are absolutely perfect, but I had always struggled to make my own. Each time I tried, I could never get the right consistency. Straight out of the ice cream maker it would be way too runny, and after a few extra hours in the freezer it would turn into a solid block of ice. Hmm.<\/p>\n

With this recipe, however, I think we finally have the ingredient mix just right. There are three things that help make this version work so well: 1) using half full-fat and half light coconut milk seems to be just the right combo for ice cream. 2) Adding a tablespoon of alcohol prevents the mixture from turning completely solid (more on that later) and 3) adding pumpkin puree helps with the consistency. <\/p>\n

If you have an ice cream maker, this one is definitely worth a try. <\/p>\n

\"Pumpkin<\/p>\n

Makes ~5 cups<\/em><\/strong><\/p>\n

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Ingredients:<\/h4>\n
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