Super creamy pumpkin ice cream with a cinnamon brown sugar swirl. No ice cream maker needed for this recipe!
Ingredients
475 milliliters (2 cups) heavy cream
1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
160g (2/3 cup) canned pumpkin (NOT pumpkin pie filling)
10 milliliters (2 teaspoons) vanilla extract
2g (3/4 teaspoon) ground cinnamon
½g (1/4 teaspoon) ground nutmeg
120g (~1/2 cup tightly packed) light brown sugar
28g (2 tablespoons) unsalted butter, melted
6g (2 teaspoons) ground cinnamon
Instructions
In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, pumpkin, vanilla, cinnamon and nutmeg
In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
Once cream is ready, fold it into sweetened condensed milk mixture
Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture; wrap well with seran wrap or tin foil