Pumpkin Gingersnap Ice CreamCourse: DessertsCuisine: AmericanDifficulty: Easy
We love this ice cream. I make every year either at Thanksgiving or at Christmas. It is delicious and just has all the right festive flavor profiles. It is a family favorite.
1 pint whipping cream
1/2 cup milk
1 cup packed brown sugar
1 cup pumpkin puree such as Libby’s
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup coarsely chopped gingersnaps such as Nabisco Ginger Snaps
2 Tablespoons bourbon
- Whisk all ingredients except gingersnaps and bourbon together in a bowl to blend.Strain into an ice cream maker and following the ice cream manufactures directions freeze the ice cream.
- Once the ice cream has frozen and thickened, add the gingersnaps.
- Scrape the the ice cream into a bowl and add the bourdon. Freeze, covered for at least 2 1/2 hours but better overnight. The ice cream will last for a week.
- Serve in cold bowls or make into ice cream cookies with homemade ginger snaps.