Homemade Pumpkin Ice Cream

Made in less than 30 minutes

Sister Peebler uses this ice cream maker: Cuisinart (ICE-21)

2 C heavy cream

1 C whole milk

3/4 C sugar

1 C pumpkin puree

1 t pumpkin pie spice

1 t vanilla

In a pitcher bowl, use a whisk to combine all of the ingredients.

Turn on the Cuisinart ice cream maker.

Pour the mixture into the frozen freezer bowl to freeze it.

Let it mix until thickened, about 20 minutes.

The ice cream will have a soft, creamy texture.

Transfer the ice cream to an airtight container.

Place it in a freezer for about 2 hours or overnight.

Remove from freezer about 10 minutes before serving.