You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Pumpkin-spice ice cream with praline pecans

This would have been my entry in this week's vegan cook-off, but I was too sick yesterday to manage it.



Pumpkin-spice ice cream with praline pecans

The ice cream

1-1/2 cups cooked pumpkin (I'm sure canned would be fine)
1 cup raw cashews
1 cup plain soy milk
1/4 cup maple syrup
1/4 cup dark, flavorful dry sugar (I used palm; rapadura or sucanat would also be good, or use maybe a tablespoon of molasses)
1/4 cup fresh lemon juice (don't skip this--it makes a big difference)
1-2 Tbsp. lightly flavored oil (optional--for richness and less-icy texture)
1/2 tsp. lecithin granules (optional--it's to help the oil blend in)
1/2 tsp. vanilla
1/2 tsp. pumpkin pie spice (I boosted it with 1/4 tsp. freshly grated ginger and a pinch of finely ground black pepper)
1/8 tsp. salt

Blend the cashews and soy milk together until smooth. Add everything else and blend until smooth (add a little more soy milk if it's too thick for your blender). Pour into a relatively large, flat container (I used a non-stick loaf pan) and freeze until semi-solid. Stir well, scraping the sides, then freeze again, then stir again until you have something ice-creamy.

The praline
1/4 cup brown sugar (easy to make your own vegan by adding a teaspoon or two of molasses to vegan white sugar)
1/4 cup water
1 tsp. oil
pinch salt
3/4 cup pecans, in small pieces

Boil everything except the pecans together for 2-3 minutes in a small saucepan until the mixture visibly thickens. Add the pecans and continue to cook, stirring constantly, until the liquid is almost all gone and just coats the pecans in gooey goodness. Spread out in a thin layer on parchment or wax paper to cool completely. Break up with your hands.

The assembly

Stir the pecans into the ice cream the last time it's still somewhat soft. Return to freezer to firm up a little and serve to your newly adoring fans.

I bet this would be great spiked with a little rum, Grand Marinier, or other booze, or you could add a pinch of powdered ginger or another favorite spice to the pecans to give them some kick. This could also afford to be a bit more pumpkiny (though I think it's fine as is), so you could do 2 cups of pumpkin and up the seasonings a little to compensate.

Emmylou Harris - Red Dirt Girl - Boy From Tupelo
Tags: desserts-ice-cream, holiday food-christmas, holiday food-halloween, holiday food-thanksgiving, nuts-cashews, nuts-pecans, vegetables-squash-pumpkin
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