Pumpkin Gingersnap Ice Cream |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 7 |
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Delicious. The original recipe stated it yielded 15 sandwiches. My yield is just a guess, really, as is how long it takes the ice cream machine to do its thang. Ingredients:
7 ounces sweetened condensed milk |
1 cup whole milk |
1/2 cup heavy cream |
1 cinnamon stick |
6 large egg yolks |
1/4 cup sugar |
1/2 cup canned canned solid-pack pumpkin |
1/2 teaspoon pure vanilla extract |
1/2-1 cup broken gingersnap cookie |
Directions:
1. Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
2. Remove from heat, and beat with a wooden spoon until cool. If you use an entire 14 oz can, the remainder of the milk caramel can be refrigerated in an airtight container up to 2 weeks.
3. Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
4. Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
5. With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath until cool. Freeze in an ice cream maker according to manufacturer's instructions. Stir in the gingersnaps, and freeze until firm.
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