Ingredients
Scale
1 pt. whipping cream
1/2 cup milk {I used 2%}
1 cup packed light brown sugar
1 cup Homemade Pumpkin Puree {Farmer’s Market Brand is awesome too}
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup crushed gingersnaps {my recipe}
Instructions
- 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.
Notes
Ice cream is best when consumed within a few days.