1 cup Whole Milk or Evaporated Milk
3/4 cup Light Muscovado Sugar, or other light Brown Sugar
2 teaspoons Pumpkin Spice
1/2 cup Pumpkin Puree
1 teaspoon Vanilla
2 cups Heavy Cream
Freeze cream mixture per manufacturer's instructions in an ice cream machine. Over medium heat whisk together milk and sugar until sugar is completely dissolved.
Cut heat and whisk in pumpkin and pumpkin spice.
Pass mixture through fine strainer into a container to fully chill in the refrigerator for for 2 hours minimum.
Once mixture is full chilled, whisk in cream and vanilla.
Freeze cream mixture per manufacturer's instructions in an ice cream machine.
Enjoy immediately as soft server, or transfer to a container and freeze for at least 4 hours for firmer ice cream.