In a large bowl with a hand beater or standup mixer beat together the pumpkin puree, milk, cream, vanilla, cinnamon and brown sugar for approximately one minute. Then pour into ice cream maker and follow machine instructions. Mine took about 25-30 minutes to make.
My machine is quite old so I like to freeze it for a couple of hours to firm it up even more. Although I did taste a few spoonfuls!
When ready, spoon into bowls and drizzle with caramel sauce if desired. Enjoy!
Notes
If you don’t have a machine, you could follow this recipe and use the following ingredients, 1 cup pumpkin puree, 2 cups of whole cream, 1 teaspoon vanilla, 1 can sweetened condensed milk, and 1/2 teaspoon cinnamon.Homemade ice cream / gelato should be kept in the freezer, in an airtight freezer-safe container. Apparently glass or stainless steel are the best containers to use. It will keep for at least a week or two in the freezer.