Pumpkin Ice Cream

• 8 ounces heavy whipping cream
• 14 ounces sweetened condensed milk
• ¾ cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• ½ teaspoon pure vanilla extract

Instructions 

• Whip the cream until stiff peaks form. If using an electric mixer, use the paddle attachment.
• Gradually add condensed milk while continuing to beat.
• Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
• Pour mixture into a 9 x 5-inch loaf pan or freezer container then freeze overnight.

Well, that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm..