- 2 1/2 cups heavy cream
- 1 1/2 cups milk
- 3/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup marshmallow fluff
- In a saucepan, over medium heat, add all ingredients and whisk until combined. Heat and whisk occasionally until sugar is dissolved and mixture is warmed throughout.
- Remove from heat and let cool completely.
- Add to ice cream maker and churn according to manufacturer’s instructions. A few minutes before ice cream is done, add 1/2 cup marshmallow fluff and finish churning.
- Turn out into freezer safe bowl and fold in rest of marshmallow fluff. Cover and freeze until firm; about 2 hours.
- Scoop out and enjoy!