2 cups plain, full-fat yogurt
½ cup pumpkin purée
⅔ cup maple syrup
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup rock salt*
1. In a medium bowl, combine the yogurt, pumpkin, maple syrup, ginger, cloves, nutmeg, and cinnamon, and mix until smooth.
2. Transfer the mixture into a quart-size plastic bag and refrigerate for 1 hour.
3. Fill a gallon-size bag halfway with ice. Place the yogurt filled bag in with the ice, then pour the ice cream salt in and seal the bag.
4. Wrap the bag of ice with a kitchen towel to protect your hands. Shake the bag for about 15 minutes, until the yogurt mixture has reached a thick, nearly frozen consistency.