"Have you noticed how pumpkin pie-flavored food starts rolling out in early September? Being an old-fashioned kind of girl, I think it should wait until closer to Thanksgiving. This Pumpkin Pie Spice Ice Cream also squashes the backlash of only using the pie seasonings because it DOES include actual pumpkin in the recipe. It’s a great addition too, because it gives the ice cream a rich flavor. Now you can break out the pumpkin flavor any time of year."- Pamela Braun
Recipe excerpted with permission from Frozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets, and More by Pamela Braun. To purchase your own copy, click here.
Whisk all of the ice cream ingredients together in a 4-quart pot.
Cook the mixture over medium heat and bring to just a simmer (about 10 to 15 minutes). While this is cooking you will need to whisk it from time to time to keep the mixture from sticking to the sides and bottom of the pan.
Since you’re making a custard, you want it to be between 160 to 170 degrees Fahrenheit (71 to 77 degrees Celsius). To see if your custard is done, simply dip a spoon into the mixture and run your finger down the back of the spoon. If the line stays clean, your custard is done. If the line blurs again, you need a little more time to make the custard.
Remove the pot from the heat and let it cool for at least 30 minutes. Pour the mixture into a refrigerator-safe container and cover with plastic wrap, making sure the plastic wrap is covering the top of the liquid (this keeps a skin from forming on top of your custard). Place this into the refrigerator and chill for at least 6 hours. Chilling overnight is best.
If the custard separates while cooling, simply stir it before pouring it into the ice cream maker.
Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions.
Transfer the ice cream to an airtight, freezer safe container and freeze for 2 to 3 hours before serving.