In a large mixing bowl, combine the pumpkin puree, granulated sugar, Vermont Maple Balsamic Vinegar, pumpkin pie spice, vanilla extract, ground cinnamon, and salt.
Whisk the ingredients together until the sugar is dissolved and the mixture is smooth.
Stir in the heavy cream and whole milk until well combined.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight for the best results.
Once the mixture is well-chilled, pour it into an ice cream maker.
Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to a lidded container.
Freeze for at least 4 hours, or until firm.
Scoop the pumpkin spice ice cream into bowls or cones.
If desired, garnish with crushed gingersnap cookies.
Enjoy the flavorful symphony of pumpkin, spices, and the subtle sweetness of Vermont Maple Balsamic Vinegar!
