3 to 4drops orange oil or finely grated zest of 1/2 orange
¾cupcanned pumpkin(not pie filling)
Instructions
Whip the cream, sweetened condensed milk, vanilla, salt, cardamom, and orange oil or zest together until thickened and whisk leaves tracks. You're looking for the consistency of boxed cake mix batter or thick melted ice cream.
Thoroughly whisk in pumpkin by hand. Pour into a freezer-safe container, and press plastic wrap on the surface of the ice cream. Freeze until firm, at least 4 to 6 hours.
To serve, allow the ice cream to temper in the fridge for about 20 minutes before scooping and serving.