Pumpkin Ice Cream
20–30 min + 4 hrs freezing8 servings
Spiced pumpkin ice cream made in an ice cream machine; smooth, creamy, and ready to churn.
| prepFreeze ice cream maker attachment according to manufacturer's directions | ||||
| 1 cup pumpkin purée | Squeeze moisture from pumpkin | Whisk pumpkin, cream, milk, sugar & spices | Churn in ice cream maker, 20–30 min | Transfer to freezer-safe container, freeze 4 hrs |
| 480 ml heavy cream | ||||
| 240 ml whole milk | ||||
| 150 g firmly packed light brown sugar | ||||
| 2 teaspoons ground cinnamon | ||||
| 1½ teaspoons pumpkin pie spice | ||||
| 1½ teaspoons vanilla extract | ||||
| ⅛ teaspoon salt (optional) | ||||
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