Pumpkin Ice Cream


2 Cups of Chilled Heavy Whipping Cream
1 14oz Can Sweetened Condensed Milk
4oz Pumpkin Puree, canned will work fresh is better
1/8 Teaspoon of Salt

DIRECTIONS:

1. In a Large bowl combine together condensed milk, pumpkin puree with salt until fully mixed  with a spatula.

2. In a second bowl or mixer beat heavy whipping cream until stiff peaks form.

3. Combine condensed milk mixture with whipped cream folding until fully combined and transfer into loaf pan or a freezer safe tupperware and freeze over night until Ice cream is firm. ENJOY!!!








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