Pumpkin Ice Cream

• 1/2 cups Milk (cold)
• 1 Tablespoon Tablespoon Vanilla Extract
• 1 can (14 Oz. Can) Sweetened Condensed Milk
• 3/4 cups Pumpkin Puree
• 1/2 teaspoons Pumpkin Pie Spice
• 1/4 teaspoons Salt
• 1 pint Heavy Cream

1. Stir together cold milk, vanilla, condensed milk, pumpkin puree, pumpkin pie spice and salt in a medium bowl. Set aside.
2. Beat the heavy cream in a large bowl with an electric mixer until stiff peaks form. Fold the milk mixture into the whipped cream.
3. Pour in a shallow 2-quart dish, cover and freeze for 2 hours. Remove from the freezer and stir and mix up the hardened edges. Return to the freezer for another 2 hours until frozen. Allow to sit out for a few minutes to thaw a bit before serving
4. Note: You can use whatever add-ins you like. I've used 2 to 3 tablespoons of Nutella, 3 to 4 crushed Oreos, 3 to 4 crushed graham crackers and a handful of chocolate chips. Or, just make it as good old plain vanilla.

milk, vanilla, milk, pumpkin puree, pumpkin pie spice, ubc, heavy cream

Taken from tastykitchen.com/recipes/desserts/pumpkin-ice-cream/ (may not work)