Pumpkin Ice Cream
|Pumpkin||1 Cup (16 tbs), cooked|
|Natural brown sugar||1⁄2 Cup (8 tbs) (optional)|
|Condensed milk||1⁄2 Cup (8 tbs)|
1) In an electric mixer bowl mix all liquids.
2) Keep the machine running for about two minutes and gently add solids keeping the machine running.
3) Gently pour into freezer trays.
4) Freeze until soft and mushy.
5) Transfer into chilled bowl and beat again.
6) Keep back into freezer trays.
7) Refreeze until firm and stir in between.
8) Serve immediately.