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.