Pumpkin Gingersnap Ice Cream
Creamy homemade pumpkin ice cream with gingersnap cookie crumble throughout. A perfect frozen treat for Fall!
I’m not trying to sound like a broken record. Really, I’m not. But the weather is weird in New England. You’d think I’d be used to it after living here my entire life but it still never ceases to amaze me how strange it can be.
It’s been chilly for a while, getting up to the high 60s if we’re lucky and cooler if we’re not so lucky. Probably a bit on the cool side for end of summer (since technically it was still summer). But now, after the cold spell we’ve had for over a month, maybe two, it’s going to be warm! What gives? Oh, it’s just New England. It might hit 85 on Sunday. What?! I’m kind of excited and kind of confused. I should be packing away the shorts and tank tops, not pulling them back out after wearing scarves and boots for a bit.
Maybe the nice weather will be an excuse to get some extra outdoor time in without my nose turning rosy!
I was so close to sharing a savory recipe today. I was truly torn, but the weather this coming weekend totally made the decision for me. Cool and sweet it is!
Creamy homemade pumpkin ice cream for an exceptionally warm Fall weekend. Let’s not forget the gingersnap cookie crumbs throughout. An essential part of this ice cream making it over the top amazing. This is the only ice cream you should be making and eating this weekend. Add it to your plans and then devour it, because that’s what my family did.
It’s a new favorite for my family and I’m sure it will be for yours too!
Yield: Serves 4-6
Prep Time: 10 minutes, plus chill time
Total Time: 24 hours +
Pumpkin Gingersnap Ice Cream
Creamy homemade pumpkin ice cream with gingersnap cookie crumble throughout.
- 2C heavy cream
- 1C whole milk
- 3/4C light brown sugar
- 1C pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch ground cloves
- Pinch salt
- 1 tsp vanilla
- 5 egg yolks
- 1C gingersnap cookie pieces
- In a large bowl, with a mesh strainer set on top, add 1 1/2 cup heavy cream. Set aside.
- In a small saucepan over medium heat, combine remaining 1/2 cup heavy cream with whole milk, sugar, pumpkin, vanilla, salt and spices. Stir well to combine and dissolve sugar. When mixture begins to steam, slowly drizzle 1 cup hot liquid into egg yolks while whisking continuously. Transfer mixture back into saucepan. Continue cooking over medium heat until mixture coats the back of a wooden spoon or spatula. Pour through mesh strainer into reserved heavy cream. Continue stirring, cooling over an ice bath to room temperature. Cover and transfer to refrigerator until thoroughly chilled, 4-6 hours or overnight.
- Churn ice cream according to manufacturer's directions. Add gingersnap cookie pieces in last 5-10 minutes of churning. Transfer mixture to a freezer safe container. Freeze until solid.
Baked by Rachel original