The fun thing about being in my 5th year of blogging is to see how my skills with photography and blogging in general have improved over the years. I made this pumpkin pie ice cream a few years back, and I laugh at that picture now, but when I took it... I thought it was amazing.
I've been loving making all different kinds of ice creams over the last couple years, and all of them start with the same base of heavy whipping cream, and sweetened condensed milk, and then you add more ingredients from there depending on what flavor you're going for. This one just needed some pumpkin puree, pumpkin pie spice, a little vanilla, and it was complete!
1 cup heavy whipping cream
14oz sweetened condensed milk
3/4 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla
In a mixing bowl, whip the heavy whipping cream until it forms stiff peaks. Add in the sweetened condensed milk, and continue mixing until it is well blended. Add in your other ingredients, and gently fold them together until well combined. Pour the mixture into a bread pan, and freeze in the freezer for four hours, or overnight before serving!