Pumpkin Spice Ice Cream in 23 Minutes

Instructions:

1. Combine pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt in a saucepan over medium heat.
2. Simmer for 5–8 minutes, stirring constantly, until the mixture thickens slightly and smells aromatic to bloom the spices.
3. Remove from heat and let the pumpkin base cool to room temperature.
4. In a large mixing bowl, whisk together the chilled heavy cream, whole milk, and vanilla extract.
5. Slowly whisk in the cooled pumpkin base until the color is a uniform, mahogany-orange.
6. Pour the mixture through a fine-mesh strainer into a jug to ensure a velvety texture.
7. Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to marry.
8. For traditional machines, churn the chilled mixture according to manufacturer directions (usually 20–25 mins). For Ninja Creami, freeze in the pint container for 24 hours and process on the Ice Cream setting.
9. Transfer the ice cream to an airtight container, press a piece of parchment paper directly onto the surface, and freeze for another 2–4 hours for a firm texture.