This is the love child of pumpkin pie and ice cream—it combines all the best of both beloved desserts. And if that’s not enticing enough, you can make this ice cream without an ice cream maker!
- Yield: 2 quarts (16 Servings)
- Course: Dessert
- Combine the milk, cream, sugar, maple syrup, molasses, vanilla extract and salt in a metal bowl. Whisk vigorously until the sugar has dissolved, about 1 minute. Stir in the pumpkin and spice until well combined.
- Place the bowl in the freezer for 45 minutes. Remove from the freezer and whisk to break up the frozen bits. Return to the freezer and freeze 30 minutes. With an electric hand mixer, beat on medium speed to break up the frozen bits, scraping down the sides as needed. Return to the freezer; beat with the mixer every 30 minutes until the ice cream is completely frozen, about 3-3 1/2 hours.