* 1 3/4 cups pumpkin purée (1 15-ounce can pumpkin purée)
* 1 1/2 cups heavy whipping cream
* 3/4 cup light brown sugar, packed
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon nutmeg
* 1/8 teaspoon ground cloves
* Pinch of salt
* 2 Tbsp brandy (optional)
1 Put the pumpkin puree, cream, sugar, spices, and salt in a blender. Purée until completely smooth. Chill for 15 minutes (or longer, this part you can make ahead).
2 If you are using brandy, mix it in to the cream mixture right before churning. Churn in your ice cream machine 20 to 25 minutes. Keep in freezer until served.
Makes about 1 quart.
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