Pumpkin Sherbet

In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat.

Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.

Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.

Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.

When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.