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Pumpkin Gingersnap Ice Cream

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  • Author: Mavis Butterfield



1 pt. whipping cream
1/2 cup milk {I used 2%}
1 cup packed light brown sugar
1 cup Pumpkin Puree
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup crushed gingersnaps {my recipe}


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.