Sweet and yummy pumpkin ice cream

In a sauce pan I combined 1/2 cup low-fat milk with 1 teaspoon instant coffee granules (mine was coffee from grains aka mormon coffee - not with caffiene - sort of herbal and nutty like - similar to Postum), 1/2 cup sugar, 1/4 cup honey, 1 teaspoon cinnamon and 1/2 teaspoon cardamom. Do not boil but warm so sugar, honey and spices "melt" into milk. Remove from heat and stir in 1/2 cup canned pumpkin and 1 teaspoon vanilla extract. In a separate bowl whip 200ml whipping cream just until stiff (careful not to overwhip or you could get butter). Fold this into pumpkin mix. Then pour in additional 2 cups low-fat milk and stir together. Turn on the ice cream maker and pour in this delicious concoction. It should take 35-40 minutes to come together. Then pour into a freezer container, freeze and wait!

Of course you can serve it with anything you like - you could fold in chocolate chips or white chocolate chips, chopped nuts or cranberries. I liked mine served with a chocolate brownie-cookie and a bit of Hershey's syrup on top. There you have it - Sweet and Yummy Pumpkin Ice Cream.