Thanksgiving Dessert Recipes – Pumpkin Gingersnap Ice Cream
Hold on to your seat.
This recipe for Homemade Pumpkin Gingersnap Ice Cream by my recipes is da’ bomb! I’m not sure if Haggen Daz has pumpkin ice cream, but if they did, this would probably be real close to their recipe.
Yummalicious in a cup baby!
Ingredients
1 pt. whipping cream
1/2 cup milk {I used 2%}
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
3/4 cup crushed gingersnaps
1/2 cup milk {I used 2%}
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
3/4 cup crushed gingersnaps
Whisk together all the ingredients {except the gingersnaps} in a large bowl. Place a sieve over another large bowl and using a wisk, press the mixture through the sieve. If you are using homemade pumpkin puree, there may be some pulp left in the sieve {just discard it}.
Place the mixture in your ice cream maker, stir in gingersnaps, and freeze according to manufacturer’s directions. Ice cream is best when consumed within a few days.
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Source onehundreddollarsamonth.com
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