Pumpkin Gingersnap Ice Cream

By devogirl

Harder cookies--like Nabisco's--keep the most crunch (softer ones will dissolve).

makes 1 quart
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
• Harder cookies-like Nabisco's-keep the most crunch (softer ones will dissolve).
• 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).