no-churn pumpkin ice cream

Ingredients

• One 14 oz [396 g] can sweetened condensed milk
• 3/4 cup [185 g] unsweetened pumpkin puree
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon fresh grated nutmeg
• Pinch cloves
• 1/2 teaspoon salt
• 2 ounces [57 g] cream cheese (at room temperature)
• 2 cups [480 g] heavy cream

Instructions

1. 1

   In a large bowl, whisk the sweetened condensed milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until completely combined.

2. 2

   In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.

3. 3

   Add half the whipped cream mixture to the sweetened condensed milk and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.