1 Can Sweetened Condensed Milk (1- 14 oz can)
1 Cup Pumpkin Puree-homemade or canned
¼ tsp. Salt
1/8 tsp. Ground Cinnamon
Pinch Ground Nutmeg
2 ½ Cups Milk
Place the condensed milk in a bowl. Gradually whisk in the pumpkin puree until smooth. Sift in the salt, cinnamon and nutmeg, whisk smooth. Gradually whisk in the milk until smooth. Freeze in an ice cream machine according to manufacturers directions. Transfer to a container and place in freezer to for a firmer ice milk.
Serve in chilled bowls garnished with a crisp cookie, toasted pumpkin seeds and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com