Pumpkin Gingersnap Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Harder cookies-like Nabisco's-keep the most crunch (softer ones will dissolve). 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) |
Directions:
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).
3. Note: Nutritional analysis is per 1/2-cup serving.
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