Spiced Pumpkin Ice Cream

Name: Spiced Pumpkin Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1-1/2 quarts.
Ingredients: 1 cup whole milk; 1/2 cup packed brown sugar; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/2 cup maple syrup; 1 can (15 ounces) pumpkin; 2 cups heavy whipping cream

Ice cream lovers can't get enough of this creamy, rich ice cream that boasts lots of delish pumpkin flavor. —Molly Badger, Provo, Utah

Ingredients

1 cup whole milk
1/2 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup maple syrup
1 can (15 ounces) pumpkin
2 cups heavy whipping cream

Directions

In a large saucepan, heat milk to 180°; stir in brown sugar until dissolved. Remove from heat; whisk in spices, syrup and pumpkin.
Transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally 2 minutes. Stir in cream. Press plastic wrap onto surface of milk mixture; refrigerate several hours or overnight.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.