Butternut Squash Ice Cream

Feel free to substitute roasted pumpkin for the butternut purée in this vegan ice cream. Makes about 2½ cups ice cream.

1 (14-ounce) can coconut milk

1 tablespoon cornstarch

½–¾ cup brown sugar

2 teaspoons pumpkin pie spice

1 pinch salt

1 cup butternut squash purée

1 ounce brandy, bourbon or rum

Maple syrup, for serving

Whisk ½ cup of the coconut milk with the cornstarch. In a small saucepan bring the remaining coconut milk, the smaller amount of sugar, and salt to a simmer. Whisk in the cornstarch mixture and whisk until mixture thickens to a custard consistency.

Combine the coconut milk mixture, purée, and liquor in a blender. Blend until very smooth. Taste and add more sugar if needed (it should taste rather sweet: after it has frozen, the cold will mute the sweetness in the ice cream).

Chill the mixture in the refrigerator. Freeze in an ice-cream maker according to manufacturer’s instructions. Serve drizzled with local maple syrup.