Easy Pumpkin Spice Ice Cream 

2 C Heavy Cream
1 C Whole Milk (vit D milk)
1 C canned pumpkin
2 t vanilla extract
3/4 C Brown Sugar
1 t cinnamon
1/8 t ground ginger
1/8 t nutmeg

Make sure all liquid ingredients are very cold. 

Place brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Stir with a whisk to combine. (Doing this helps the spices to distribute better in the mixture). Add cream, milk, pumpkin, and vanilla. Stir with a whisk until the brown sugar is dissolved. How do you know if the brown sugar is dissolved? Stick your finger in there and then taste it! You shouldn't be able to feel any of the granules on your tongue. 

If you have time, chill the mixture for a few hours in the fridge before putting in your ice cream maker. If you don't have time, or you're just dying to eat it, take the plunge and just make it right now. It's okay. I do it all the time. Process according to the manufacturers instructions. When finished, transfer to an airtight container and place in freezer to firm up.