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.