Ingredients
The following ingredients have 10 Servings
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2/3 cup canned pumpkin purée (canned)
- 1 tablespoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Instruction
- In a large bowl or the bowl of a stand mixer, add the heavy cream, milk, sugar, pumpkin puree, vanilla, pumpkin pie spice, and salt. Use a whisk or whisk attachment to mix the ingredients until well combined. The pumpkin puree, spice and extract should be well incorporated with no lumps.
- Follow the manufacturer's instructions for your particular ice cream machine. We chilled the mixture in the refrigerator for 1 to 2 hours, then transferred it directly to the frozen core of the ice cream machine.
- After the ice cream churns in the machine per manufacturer’s instructions, transfer to a freezer safe container and cover with a layer of plastic wrap.
- Last, apply a lid and allow to freeze for 2 hours. Remove ice cream from the freezer for 15 minutes prior to serving.