Ingredients:
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1 cup Pumpkin Puree (not pumpkin pie filling)
- 1 Tbsp Vermont Maple Dark Balsamic Vinegar
- 2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- Optional: Crushed Gingersnap Cookies for garnish
Instructions:
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, Vermont Maple Balsamic Vinegar, pumpkin pie spice, vanilla extract, ground cinnamon, and salt.
- Whisk the ingredients together until the sugar is dissolved and the mixture is smooth.
- Stir in the heavy cream and whole milk until well combined.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight for the best results.
- Once the mixture is well-chilled, pour it into an ice cream maker.
- Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a lidded container.
- Freeze for at least 4 hours, or until firm.
- Scoop the pumpkin spice ice cream into bowls or cones.
- If desired, garnish with crushed gingersnap cookies.
- Enjoy the flavorful symphony of pumpkin, spices, and the subtle sweetness of Vermont Maple Balsamic Vinegar!