Homemade Pumpkin Frozen Yogurt

2 cups plain whole milk yogurt

1 cup whipping cream

1 ⅛ cups raw sugar

1 cup pumpkin puree

3 tablespoons brandy

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

⅛ teaspoon sea salt

Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer s directions until it reaches soft-serve consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.