Ingredients

1 cup whole milk
1 cup brown sugar
2 tablespoons dark corn syrup
2 cups pumpkin purée
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-3/4 cups heavy cream
1 teaspoon pure vanilla extract

Instructions

In bowl, use a hand mixer on low speed to combine all but the puree until sugar is dissolved. Stir in the pumpkin purée. Turn ice cream machine on, pour the mixture into freezer bowl, and let mix until thickened, 25 minutes. (optional) At the 20 minute mark add chopped pistachios - enough for your liking. Transfer ice cream to an airtight container and place in freezer.

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