How to Make Pumpkin Pie Frozen Custard

Ingredients

• 2 cups canned, full-fat coconut milk (or heavy cream if not dairy-sensitive)
• 5 large egg yolks
• ½ cup powdered erythritol
• 1 vanilla bean (about 6 inches long), split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice extract
• 1 teaspoon natural orange food coloring
• 1 teaspoon butter flavor or a few drops of butter oil (optional)
• ½ teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

1. In a large bowl, whisk together all of the ingredients until well combined. If you prefer not to use raw egg yolks, place the mixture in a medium-sized saucepan and cook for about 10 minutes, until the mixture thickens and coats the back of a spoon thickly, stirring often so the eggs don’t curdle. Remove from the heat and strain the custard through a fine-mesh strainer to remove any cooked egg yolks. Let cool.
2. Churn the cooled mixture in an ice cream maker according to the manufacturer’s directions, or until thick, about 20 minutes. Remove the frozen custard from the ice cream maker and serve.
3. Store leftovers covered tightly in the freezer.