1 small pumpkin
1 small can of condensed milk
1 tsp vanilla extract
1 cup milk
1 quart vanilla ice cream
Split the pumpkin in half and scoop out the seeds. Roast in the oven openside down at 350 until the flesh becomes soft. Scoop the soft flesh from the pumpkin skin. Mash up and larger pieces.
In a small sauce pan on medium heat. Combine all the ingredients except the ice cream in the pan. Stirring constantly, cook until the mix starts to simmer. Remove from the heat and refrigerate until completely cooled.
In a blender or food processor, combine the pumpkin mix and the ice cream. Blend until smooth and enjoy.