Pumpkin & Orange Ice Cream

Dairy-free Pumpkin & Orange Ice Cream

Serves 8

Prep time: 15 minutes

Cooking time: 25 minutes

*Requires Ice Cream Maker

Ingredients:

• 200g /  ¾  cup canned pumpkin
• 350ml / 1 ½  cups coconut milk
• 250ml / 1 cup coconut cream
• Zest of 1 orange (+ a tablespoon of the juice) 
• 5 egg yolks (large) *
• 60g /  ½  cup coconut sugar
• ½  tsp ground mixed spice (or pumpkin spice mix)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

*You can freeze the leftover egg whites to use the next time a recipe calls for egg whites only

1. In a saucepan, mix the milk, cream, sugar, spices, vanilla and the orange zest plus 1 tbsp of freshly squeezed orange juice. Heat until it begins to bubble slightly.
2. Whisk the egg yolks and add to the pan, keep on a low heat. Stir well and make sure all the ingredients are combined. 
3. Once mixed well, let it cool for a few hours or preferably over night. 
4. When the mixture has cooled, whisk in the pumpkin. Then pour the ice cream mix through a sieve to create a smooth liquid. It's now ready to add to the ice cream maker.
5. Follow your ice cream maker's instructions.
6. When it's ready it should be very thick and creamy. Serve and enjoy!

Serving suggestion: Use mini pumpkins to serve the ice cream in, it's a really cute way to enjoy it! Simply hollow out the pumpkins using a spoon and knife (removing the seeds and stringly flesh) then spoon the ice cream into the pumpkins.

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