Photo: Annabelle Breakey
YieldsServes 8 (makes 1 qt.)Total Time50 mins
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.

Pumpkin Gingersnap Ice Cream