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Ingredients
- 1 1/2 cups whole milk
- 1 cup packed light or dark brown sugar
- 2 tablespoons molasses or dark corn syrup
- 1 3/4 cups pumpkin puree (solid pack pumpkin)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon freshly ground nutmeg
- 2 1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup crumbled gingersnaps, vanilla butter cookies, or graham crackers
Preparation
Step 1
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin puree, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla. Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
For plain Pumpkin Ice Cream: Omit cookies.