Pumpkin Gingersnap Ice Cream

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 3/4 cup Brown sugar, light
  • 1/2 tsp Cinnamon
  • 1 Pinch Cloves, ground
  • 1/4 tsp Nutmeg
  • 1 Pinch Salt
  • 1 tsp Vanilla

• Snacks

  • 1 cup Gingersnap cookie pieces

• Dairy

  • 2 cup Heavy cream
  • 1 cup Whole milk

Found on bakedbyrachel.com

Description

Ingredients

• 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

Directions

• 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 manufacturers directions. Add gingersnap cookie pieces in last 5-10 minutes of churning. Transfer mixture to a freezer safe container. Freeze until solid.