No-Churn Pumpkin Ice Cream

Ingredients

2 cups heavy cream, very cold
1 can (14 ounces) condensed milk, very cold
1 cup pumpkin puree, cold
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly-grated nutmeg


Instructions

• In a large bowl, combine heavy cream, condensed milk, pumpkin puree, cinnamon, ginger, and nutmeg.
• Using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form.
• Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture.
• Freeze for at least 6 hours or overnight. Serve frozen.

Source : https://www.onionringsandthings.com/no-churn-pumpkin-ice-cream/