2 Egg Yolks
2 Teaspoons Pumpkin Pie Spice
1 Can Canned Organic Coconut Milk (Natural Value)
1 1/2 Tablespoons Instant Espresso
1/2 Cup Organic Pumpkin (Farmer's Market)
1/2 Cup Raw Honey (My Local Honey)
Heat coconut milk, honey, and espresso powder over medium heat until mixture starts to steam, stirring occasionally.
Slowly stream milk mixture into yolks while whisking.
Add pumpkin puree and stir until combined.
Pour into sealed container and refrigerate for 3 hours.
Pour mixture into ice cream maker and churn for 15-20 minutes, until it resembles soft serve ice cream. Serve immediately or freeze for 3 hours for hard ice cream.