Pumpkin Ice Cream
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 4 tablespoons pure pumpkin puree
- 1/2 teaspoon real vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 cups heavy whipping cream
Instructions
- In a bowl whisk together sweetened condensed milk, pumpkin puree, vanilla
extract and pumpkin pie spice. Set aside.
- (If using an ice cream maker, skip this step). In a second bowl, beat
the heavy whipping cream until stiff peaks form.
- Gently fold in the sweetened condensed milk mixture until fully
incorporated. (Or just stir in if using an ice cream maker).
- No-Churn: Pour into a freezer safe container (I used a
glass loaf pan), cover and freeze for at least six hours.
- Ice Cream Maker: Pour into your ice cream maker and
follow manufacturers instructions.