Homemade Pumpkin Ice Cream

Instructions:

  1. Mix the Ingredients:
    • In a large mixing bowl, whisk together the pumpkin puree, heavy cream, whole milk, granulated sugar, and brown sugar until the sugars are fully dissolved.
  2. Add the Spices:
    • Stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Mix until all the spices are evenly distributed.
  3. Chill the Mixture:
    • Cover the bowl with plastic wrap and refrigerate the pumpkin mixture for at least 2 hours, or until it’s well chilled. For the best results, chill overnight.
  4. Churn the Ice Cream:
    • Once the mixture is thoroughly chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for churning the ice cream. This usually takes about 20-25 minutes.
  5. Freeze the Ice Cream:
    • After churning, the ice cream will be soft. Transfer it to an airtight container and freeze for at least 4 hours, or until it reaches your desired firmness.
  6. Serve:
    • Scoop the homemade pumpkin ice cream into bowls or cones and enjoy!
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