Pumpkin Gingersnap Ice Cream

By cathys_kitchen

Sunset

OCTOBER 2011

Ingredients

• 1 pt. whipping cream
• 1/2 cup milk
• 1 cup packed light brown sugar
• 1 cup Homemade Pumpkin Puree
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup coarsely crushed gingersnaps
• 2 tablespoons bourbon (optional)

Preparation

Step 1

1. Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions.

2. Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).

Note: Nutritional analysis is per 1/2-cup serving.