November 24th is THANKSGIVING and Espresso Day

Pumpkin Spice Latte Ice Cream 

1 c. cold heavy cream

1 tsp. pure vanilla extract

½ tsp. pumpkin pie spice

1 ½ tsp. instant espresso powder

14 oz. can cold sweetened condensed milk

Chill mixing bowl and beaters for electric mixer for at least 30 minutes. In chilled bowl, whip heavy cream until just thickened. Add vanilla, pumpkin pie spice and espresso powder. Continue whipping until soft peaks form. With mixer running, slowly add sweetened condensed milk and whip for an additional 3-4 minutes. Transfer mixture to a lidded container. Freeze for at least 6 hours or overnight.