Pumpkin Ice Cream

Stir together cold milk, vanilla, condensed milk, pumpkin puree, pumpkin pie spice and salt in a medium bowl. Set aside.

Beat the heavy cream in a large bowl with an electric mixer until stiff peaks form. Fold the milk mixture into the whipped cream.

Pour in a shallow 2-quart dish, cover and freeze for 2 hours. Remove from the freezer and stir and mix up the hardened edges. Return to the freezer for another 2 hours until frozen. Allow to sit out for a few minutes to thaw a bit before serving

Note: You can use whatever add-ins you like. I’ve used 2 to 3 tablespoons of Nutella, 3 to 4 crushed Oreos, 3 to 4 crushed graham crackers and a handful of chocolate chips. Or, just make it as good old plain vanilla.