Ingredients....
(1) 4 egg yolks
(2) 1/4 cup dark brown sugar
(3) 1 teaspoon salt
(4) 1 teaspoon ginger
(5) 1/2 teaspoon cinnamon
(6) 1/2 teaspoon nutmeg
(7) 1/4 teaspoon ground cloves
(8) 1 cup pumpkin puree1 can coconut cream (not coconut milk - Coco Lopez, found with the drink mixers)
(9) 1 cup cream
(10) 1 cup half and half (or whole milk)
Method...
Whisk the egg yolks in a medium saucepan with sugar, salt and spices. Whip them until yellow and lightened in texture and volume. Whisk in the pumpkin.
Stir in the can of Coco Lopez. Add to the yolks. Whisk thoroughly then whisk in cream and half/half.
Put over medium low heat and cook, stirring constantly, for 10-15 minutes. Do not let it boil. Stir until temperature is 175-180ºF. Remove from heat and strain into a bowl.
Refrigerate for four hours or overnight, then freeze in your ice cream maker. Store for up to two weeks, tightly covered with a double layer of plastic wrap or foil underneath the lid of the container.
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Stir in the can of Coco Lopez. Add to the yolks. Whisk thoroughly then whisk in cream and half/half.
Put over medium low heat and cook, stirring constantly, for 10-15 minutes. Do not let it boil. Stir until temperature is 175-180ºF. Remove from heat and strain into a bowl.
Refrigerate for four hours or overnight, then freeze in your ice cream maker. Store for up to two weeks, tightly covered with a double layer of plastic wrap or foil underneath the lid of the container.
< Thank You >
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