Pumpkin Gingersnap Ice Cream
Photo by Annabelle Breakey
Harder cookies–like Nabisco’s–keep the most crunch (softer ones will dissolve).
How to Make It
Step 1
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.
Step 2
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).
Step 3
3
Note: Nutritional analysis is per 1/2-cup serving.
Ingredients
1 pt. whipping cream
1/2 cup milk
1 cup packed light brown sugar
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
Step 1
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.
Step 2
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).
Step 3
3
Note: Nutritional analysis is per 1/2-cup serving.
