Pumpkin Spice Ice Cream

This delicious premium homemade pumpkin ice cream makes a nice dessert finale to any festive Fall or Winter meal.

1 1/2 cups evaporated reduced 2% fat milk

1 large egg

1/2 cup packed light brown sugar

2/3 cup canned solid pack pumpkin puree

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

Large pinch ground nutmeg

Pinch salt

Directions

In a medium saucepan, bring milk to a boil.

In a large bowl, whisk together the egg and sugar. Gradually whisk in the boiling milk.

Add pumpkin, vanilla, ginger, cinnamon, nutmeg and salt; stir well.

Refrigerate ice cream mixture until thoroghly chilled.

Freeze mixture in an ice cream maker. Follow directions for your specific ice cream machine. Soften ice cream slightly before serving.

Kick it up a Notch: You can add in raisins, dried cranberries, toasted walnuts or pecans, crushed gingersnaps, swirls of maple syrup.