vegan
Pumpkin ice cream Recipe: Two 13 oz. cans of coconut milk / 1½ tsp cornstarch / 1 cup roasted pumpkin puree, canned or fresh / ½ cup + 2 tbsp. maple syrup / 1 tbsp. vanilla / 1 tsp. cinnamon / dash of nutmeg / ½ tsp. sea salt. In a small bowl, whisk together the cornstarch with ¼ cup of the coconut milk, until the cornstarch is dissolved. Set aside. In a medium size saucepan, whisk together the remaining coconut milk, pumpkin, maple syrup, vanilla, cinnamon, salt and nutmeg. Heat over medium heat and continue whisking until the mixture starts to bubble. Reduce the heat to low and slowly whisk in the cornstarch mixture. Continue to simmer for about 3 to 5 minutes, stirring frequently. Remove from heat and chill the mixture completely. Pour liquid into your ice cream machine bowl, and churn for 30 minutes, or according to manufacturer's instructions. Serve immediately.
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