Ingredients
2 cups heavy whipping cream1-1/2 cups canned pumpkin1 cup packed brown sugar1 teaspoon ground ginger1 teaspoon ground cinnamon1 teaspoon vanilla extract1/4 teaspoon salt1/8 teaspoon ground cloves
Preparation
In a large bowl, combine all ingredients; stir until sugar is dissolved. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions.
Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze 2-4 hours before serving.
