PUMPKIN PIE ICE CREAM1 1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses (or dark corn syrup)
1 3/4 cups pumpkin puree (solid pack pumpkin, not sweetened)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy (whipping) cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin puree, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla. Turn the ice cream machine on; pour the mixture into freezer bowl (according to manufacturer directions), and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Adapted from source:
Cuisinart