First, in a large bowl or the bowl of a stand mixer, add the heavy cream, milk, sugar, pumpkin puree, vanilla, pumpkin pie spice, and salt.
Next, use a whisk or whisk attachment to mix the ingredients until well combined. The pumpkin puree, spice and extract should be well incorporated with no lumps.
Then, follow the manufacturer's instructions for your particular ice cream machine. We chilled the mixture in the refrigerator for 1 to 2 hours, then transferred it directly to the frozen core of the ice cream machine.
After the ice cream churns in the machine per manufacturer’s instructions, transfer to a freezer safe container and cover with a layer of plastic wrap.
Last, apply a lid and allow to freeze for 2 hours. Remove ice cream from the freezer for 15 minutes prior to serving.
The calories listed are an approximation based on the ingredients and a serving size of 1/2-cup of pumpkin ice cream. Actual calories will vary. The ice cream can be stored in your fridge in a sealed container for up to 5-days.