I hope you haven’t lost trust in me when it comes to ice cream. Maybe I deserve it. Was it the sweet corn ice cream? Or the vegan chocolate chip, beet ice cream? I guess I don’t blame you, but you absolutely must give me one more chance because this pumpkin, maple, Grand Marnier ice cream is a winner. I’m not kidding, I can hardly keep the freezer door shut long enough to let it totally set up. I keep tasting it to make sure I’m not dreaming. Or delusional.

Okay, it’s not perfect, but it’s pretty dang close. Let me go taste it one more time and I’ll let you know for sure.

Yep, it’s a 9.5. If it was a little creamier, I’d give it a 10. The pumpkin purée is a touch grainy. Just a touch – like a nano-touch, so keep reading.

I’ve been receiving pumpkins in my Grant Farms CSA box on a weekly basis lately. Sweet, yummy, organic, sugar pumpkins. I’ve made soup, muffins, custard, pancakes and even cookies out of pumpkins. But never ice cream. Until today, and I’m happy to say I’ve found a new favorite dessert. I’m serving it tomorrow. After a day of skiing and a dinner of traditional New Mexico stacked, red chile enchiladas. With an organic poached egg on top. I’m shaking things up a bit this Thanksgiving.

pumpkin, maple, Grand Marnier ice cream
what you need
ice cream maker
1 and 3/4th cup half and half, well chilled
1 cup pumpkin purée, unsweetened and unspiced
3/4 cup, plus 2 tablespoons pure maple syrup, preferably grade B (here’s why)
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
* optional: 1 – 2 teaspoons Grand Marnier
I used 1 teaspoon because I was afraid it would be too strong, but I think I’ll try 2 next time. The Grand Marnier idea came from David Lebovitz’s adaptation of Karen DeMasco and Mindy Fox’s pumpkin ice cream recipe.

what you do
Place all ingredients in a mixing bowl and blend on medium-low speed until well combined, about 2 minutes. Turn on ice cream maker, pour ingredients into freezer bowl per manufacturer’s directions and let mix for about 30 minutes until thickened. Transfer to a storage container and freeze.

Happy Thanksgiving everyone!
Melissa
P.S. I just tasted it again, it’s not grainy. Trust me.

This time last year, I was a make your own pumpkin puree from scratch virgin. Aaah, but I was seduced by a Grant Farms sugar pumpkin and have never looked back.

Canned pumpkin? No way.

Well, maybe, but only in out-of-season desperation.

I received two small sugar pumpkins in last Monday’s CSA box and I’m guessing I’ll probably get more in today’s delivery, so I decided to make a batch of puréed pumpkin last night and see what I could come up with. Oh my gosh, this maple pumpkin coconut custard was so good that I ate a whole ramekin of it at 6:45 AM this morning after my early morning yoga class.

Yes! I love breakfast custard. Okay, as a nutritionist, I’m not suggesting you eat dessert for breakfast, but I must admit, it was a rather nice way to start the week.

gluten-free maple pumpkin coconut custard
(adapted from a maple pumpkin recipe from Eating Well)
what you need
1-1/3 cup light coconut milk
1 cup puréed pumpkin, no sugar or spices added *
3/4 cup maple syrup (I used organic, grade B)
3 extra-large eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
dash salt
whipped cream (if you want, but not necesary)
crystallized ginger and chopped pecans for topping
6 small ramekin or custard cups

what you do
1. Either make your puréed pumpkin from scratch or use canned (no sugar, no seasoning). Cut and clean out the pumpkin seeds and messy pulp, leaving the meat. Put the pumpkin in a roasting pan (I use glass) skin side down, fill with about an inch of water and cover with foil. Place in a preheated 400 degree oven for about 40-50 minutes or until the meat of the pumpkin is tender when pierced with a fork. Remove from oven being very careful not to spill the hot water on yourself. Cool and purée in a blender.

2. To make the custard, preheat the oven to 325 degrees. Place a kettle of water on the stove and heat it up for the water bath. Line a roasting pan (I use a 9 x 13 inch glass pan) with a folded kitchen towel to prevent the ramekins from clanking around on the glass pan while cooking.

3. Heat the coconut milk over low heat in a small saucepan until barely steaming, but not boiling.

4. Whisk the syrup, eggs and vanilla in a large bowl until smooth. Slowly blend in the warm coconut milk, a little at a time so the eggs don’t cook.

5. In a separate bowl, whisk together the pumpkin purée, cinnamon, nutmeg and salt. Blend well.

6. Add the pumpkin purée to the liquid mixture and whisk until blended.

7. Spoon the mixture into 6 small ramekin cups (about 3/4 cup each). Skim the foam from the top and place ramekins in the prepared roasting pan. Pour the boiling water into the pan about halfway up the sides of the ramekins. Avoid splashing any water into the ramekins. Carefully place the pan in the oven and bake for 45 to 50 minutes until custard is just set, but still a touch jiggly in the center when shaken. Do not cover while baking.

8. Transfer ramekins to a wire rack and let cool for about 45 minutes. Cover and refrigerate until fully chilled (at least an hour).

9. To serve, top with a dollop of real whipped cream if desired. Sprinkle with crystallized ginger and chopped pecans. These steps are optional, but they sure do add to the custard. I love the crystallized ginger!

You might also like . . .
Nutrition tips and roasted pumpkin chunks
Gluten-free buckwheat pumpkin pancakes

Go forth and let yourself be seduced by a sugar pumpkin!
Melissa