No-Churn Pumpkin Ice Cream
Ingredients 2 cups heavy cream, very cold 1 can (14 ounces) condensed milk, very cold 1 cup pumpkin puree, cold 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon freshly-grated nutmeg Instructions In a large bowl, combine heavy cream, condensed milk, pumpkin puree, cinnamon, ginger, and nutmeg. Using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form. Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture. Freeze for at least 6 hours or overnight. Serve frozen. Source : https://www.onionringsandthings.com/no-churn-pumpkin-ice-cream/