Pumpkin Maple Ice Cream

It's been a while since I made a batch of ice cream and I happened to have all of the ingredients in the fridge - plus it seemed like a perfect way to use some of the leftover canned pumpkin I had from making pumpkin spice bagels. Real maple syrup ain't cheap - so if you're tightening the purse strings just substitute 1/4 cup of agave nectar for the maple syrup. It will still be tasty.

Pumpkin Maple Ice Cream

1/2 cup pure maple syrup
1 cup soy cream
1/2 cup soy milk
1/2 cup canned pumpkin
2 Tbls. brown sugar
1 tsp. pumpkin pie spice

In a medium pan bring the maple syrup to a boil. Reduce heat and simmer for 10 minutes.

Stir in the rest of the ingredients and bring to a boil. Reduce heat and stir until the pumpkin has completely dissolved. Refrigerate until cool and make according to your ice cream maker's instructions.