Maple Pumpkin Ice-Cream

Maple Pumpkin Ice-cream

This is pretty close to being a frozen spiced pumpkin cheesecake!  Delicious without being too sweet it can be made in an ice-cream machine or just in your freezer with a little attention.
Fantastic served with pumpkin pie or just with some lovely shortbread.

1 cup pumpkin puree, chilled
½  cup maple syrup
½ cup mascarpone cheese or light Philly cheese (reduced fat is actually better for this recipe)
1 cup plain Greek yogurt
⅓  cup sugar
¾  cup double cream
½  teaspoon each of ground nutmeg and cinnamon
2 tablespoons brandy, rum or hazelnut liqueur
Generous pinch of salt
Optional extra – 1 cup pecans toasted in the oven with a trickle of maple syrup

Maple Pumpkin Ice-creamTo make the pumpkin puree - roast a whole pumpkin (small to medium not a gigantic one) in its skin.  Roast until softened then remove from the oven and allow to cool completely.  Once cool, spoon out the flesh and seive into a mixing bowl being sure not to add any seeds or fibres.  Blend with a hand mixer or a masher until smooth. 

In a large mixing bowl, combine the softened mascarpone, pumpkin puree, Greek yogurt, and sugar. Using an electric mixer, beat mixture until smooth and well-combined and very fluffy and filled with air.

Add the double cream, liqueur, maple syrup, nutmeg, cinnamon, and salt. Beat until smooth and combined.
Pour mixture into your ice cream maker and churn according to manufacturer’s instructions. 

If you do not have an ice-cream maker pour into a deep plastic dish, par-freeze, then remove from the freezer and whisk well until the icy crystals have broken down in the cream.  Return to the freezer and allow to freeze overnight before serving.

If adding the pecans, toast them in a hot oven covered in a trickle of maple syrup until they are lightly crackling and popping but not burning,  allow to cool before adding to the ice-cream mixture.

Spoon ice-cream mixture into a freezer-safe air-tight container and freeze until desired consistency is reached. 

 Once fully frozen, take out of the freezer 15-20 minutes prior to eating for easier scooping.  For extra indulgence, serve with a trickle of liqueur and a crisp wafer or shortbread biscuit.