Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup light brown sugar
  • 1/4 tsp fine sea salt
  • 15 oz canned pumpkin puree
  • 1 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Instructions:

  1. In a medium saucepan, combine the whole milk, light brown sugar, and sea salt. Heat over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture is steaming but not boiling.
  2. Stir in the cinnamon, ginger, nutmeg, and cloves, allowing them to bloom in the heat for 2 minutes to release their aromatic oils.
  3. Remove the pan from the heat. Whisk in the pumpkin puree and vanilla extract until the mixture is completely smooth and a uniform mahogany color.
  4. Slowly pour in the heavy cream, whisking vigorously to ensure the fats are fully integrated and no streaks remain.
  5. For ice cream maker: Pour the mixture into your chilled machine and churn according to the manufacturer's directions (usually 15–20 minutes) until it reaches a soft-serve consistency. For no-churn: Pour into a shallow container and vigorously whisk or blend every 30 minutes until too thick to whisk.
  6. Transfer the ice cream into an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent air contact and freeze for at least 4 hours, or until firm.