Pumpkin Pie Ice Cream

1 cup pumpkin puree

⅔ cup white sugar

1 ½ teaspoons pumpkin pie spice

1 cup whole milk

2 cups heavy whipping cream

1 teaspoon vanilla extract

Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.

Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer s directions until it reaches soft-serve consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should bloom in the freezer for at least 2 hours or overnight.