Pumpkin Ice Cream

1. In a mixing bowl, combine the pumpkin puree, pumpkin extract, ground cinnamon, ground nutmeg, ground ginger, granulated sugar, and vanilla extract. Mix until all the ingredients are well combined.
2. In a separate large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form. This may take a few minutes, so be patient.
3. Gently fold the sweetened condensed milk into the whipped cream. Be careful not to deflate the whipped cream too much while folding.
4. Add the pumpkin mixture to the whipped cream and gently fold until everything is evenly incorporated.
5. Pour the pumpkin ice cream mixture into a freezer-safe container or loaf pan. Smooth the top with a spatula to create an even surface.
6. Cover the container with plastic wrap or a lid and place it in the freezer.
7. Allow the ice cream to freeze for at least 6 hours or preferably overnight for the best texture.
8. Once the pumpkin ice cream is fully frozen, it's ready to be served. You can scoop it into bowls or ice cream cones and enjoy the delightful fall flavor!

Note: If you prefer a stronger pumpkin flavor, you can adjust the amount of pumpkin extract or spices according to your taste.