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Photo by: Photo: Annabelle Breakey

Pumpkin Gingersnap Ice Cream

Harder cookies--like Nabisco's--keep the most crunch (softer ones will dissolve).

Sunset OCTOBER 2011

Yield: Serves 8 (makes 1 qt.)
Total:50 Minutes

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)

Preparation

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.

Nutritional Information

Amount per serving

Calories: 371
Calories from fat: 58%
Protein: 2.6g
Fat: 24g
Saturated fat: 14g
Carbohydrate: 39g
Fiber: 0.6g
Sodium: 162mg
Cholesterol: 84mg

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Pumpkin Gingersnap Ice Cream recipe