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Pumpkin Gingersnap Ice Cream

Photo: Annabelle Breakey
Total time 50 mins
Yield Serves 8 (makes 1 qt.)
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)

Nutrition Information

  • calories 371
  • caloriesfromfat 58 %
  • protein 2.6 g
  • fat 24 g
  • satfat 14 g
  • carbohydrate 39 g
  • fiber 0.6 g
  • sodium 162 mg
  • cholesterol 84 mg

How to Make It

  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.