Pumpkin Ice Cream

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Prep Time: 15

Cook Time: 50

Cooling Time: 6

Total Time: 7 5

Servings: People

Calories: 398kcal

Author: Chef Jack Ovens

Preheat oven to 180°c - 350°f.
To prepare the pumpkin, wrap it up tightly in aluminium foil, place it onto a baking tray & bake for 50 minutes or until extremely soft. Remove from the oven & allow to cool down to room temperature (about 1 hour) or you can place it in the fridge for 35 minutes.
Once cool, scoop out the seeds & discard them, scoop out the pumpkin flesh & place into a bowl.
Add in ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg & condensed milk. Mix together ensuring the ground spices are fully incorporated.
In a separate bowl add in the cream & whisk until it forms stiff peaks, alternatively use a stand or hand mixer.
Gently fold the whipped cream into the pumpkin spice mixture until just incorporated. Make sure it's completely combined before the next step.
Pour the mixture into a large freezable container or cake pan and level out the surface using a spatula. Place over a sheet of parchment paper to prevent ice crystals from forming and freeze for a minimum of 6 hours before serving (24 hours for best results).
Once set, scoop out using a hot ice cream scoop or hot spoon. Serve & dig in.