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Makes 2 quarts
Ingredients
14-ounce can sweetened condensed milk
3/4 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
Optional add in: 1 cup pumpkin granola or ginger snap or oatmeal cookie crumbs, if desired
Caramel sauce for serving, if desired
Procedure
Chill 9-by-5-by-3-inch metal loaf pan in freezer.
Whisk together the condensed milk, pumpkin, pumpkin pie spice, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Swirl in pumpkin granola, reserving some to sprinkle on top layer of ice cream.
Pour ice cream mixture into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered 8 hours or overnight, until solid and scoopable.
To serve top with additional granola and caramel sauce if desired.