Pumpkin Pie Ice Cream

• 1-1/2 cup Whole Milk
• 1 cup Light Or Dark Brown Sugar
• 2 Tablespoons Molasses
• 1-3/4 cup Canned Pumpkin Puree, Not Pumpkin Pie Filling
• 1-1/2 teaspoon Ground Cinnamon
• 1 teaspoon Freshly Grated Ginger
• 1/4 teaspoons Ground Nutmeg
• 2-1/2 cups Heavy Cream
• 1 teaspoon Vanilla Extract
• 1 cup Broken Graham Crust (broken Into Bite-sized Chunks)

1. In a medium mixing bowl, combine the milk, brown sugar and molasses with a hand mixer on low speed. Mix for about 1-2 minutes or until the sugar is dissolved. Stir in the pumpkin puree, cinnamon, ginger, and nutmeg. Then mix in the heavy cream and vanilla.
2. Turn your ice cream machine on and pour the mixture into the freezer bowl. Let it mix until the mixture has thickened, approximately 20-25 minutes.
3. During the last five minutes of mixing, add the crumbled graham crust. Transfer the ice cream into a freezer safe container and freeze for a firmer texture.
4. Remove from the freezer approximately 15 minutes before serving.
5. Makes roughly a pint of ice cream.
6. A slice of pie and a scoop of ice cream is such a wonderful dessert to follow a warm and comforting Thanksgiving dinner. I thought hey, why not try something different and merge the two?

milk, brown sugar, molasses, ground cinnamon, freshly grated ginger, ubc, heavy cream, vanilla, graham crust

Taken from tastykitchen.com/recipes/desserts/pumpkin-pie-ice-cream-3/ (may not work)