Here is a tasty pumpkin ice cream that is easy to make: it is simply sweetened pumpkin purée, milk, and whipping cream, frozen.
1 ‘Sugar Pie’ pumpkin or other deep orange-fleshed squash (about 2 pounds or larger)
1 to 2 teaspoons vegetable oil
2 cups whipping cream
½ cup milk
1 cup firmly packed light brown sugar
1 cup pumpkin purée
1 teaspoon each cinnamon, ground ginger, and vanilla
¼ teaspoon salt
Prepare Pumpkin Purée: Preheat oven to 375°F. Use a heavy knife to cut the pumpkin through the top. Scoop out and discard the seeds. Rub inside of pumpkin with vegetable oil. Place the pumpkin, cut side down, on a rimmed baking sheet. Bake until very soft when pierced, 45 to 75 minutes.
Scoop flesh into a food processor; whirl until smooth. (Drain the purée in a strainer for about 30 minutes if it is watery.)
Prepare Ice Cream: Use a whisk to mix the cream, milk, brown sugar, pumpkin purée, cinnamon, ginger, vanilla and salt in a bowl.
Scoop the mix into an ice cream maker; chill and freeze according to the manufacturers’ directions.
5. Spatula the ice cream into a bowl. Freeze covered until it’s scoopable, about 2½ hours. Will keep for up to 1 week.
Recipe by Harvest to Table at https://harvesttotable.com/make-pumpkin-ice-cream/