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4.5/5
(16 Votes)
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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)
Details
Servings 8
Adapted from myrecipes.com
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.
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