Sweet cream base
1 cup unsweetened canned pumpkin
1 teaspoon ground or freshly grated nutmeg
1 teaspoon ground cinnamon
Prepare the sweet cream base. Pour about 1 cup of the sweet cream base into another bowl, add the pumpkin, nutmeg, and cinnamon, and stir until blended. Return the pumpkin mixture to the remaining cream base and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.
Makes 1 quart